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Page 1
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread.
Foods. 2022 Dec 28;12(1):155. doi: 10.3390/foods12010155.
Foods. 2022.
PMID: 36613370
Free PMC article.
The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation.
Murniece R, Reidzane S, Galoburda R, Radenkovs V, Klava D.
Murniece R, et al. Among authors: reidzane s.
Foods. 2023 Dec 14;12(24):4475. doi: 10.3390/foods12244475.
Foods. 2023.
PMID: 38137279
Free PMC article.
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Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley.
Reidzane S, Kruma Z, Kazantseva J, Traksmaa A, Klava D.
Reidzane S, et al.
Foods. 2021 Sep 23;10(10):2253. doi: 10.3390/foods10102253.
Foods. 2021.
PMID: 34681301
Free PMC article.
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