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Search Results - Reidzāne, Sanita
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The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation
by
Murniece, Ruta
,
Reidzane, Sanita
,
Galoburda, Ruta
,
Radenkovs, Vitalijs
,
Klava, Dace
Published in
Foods
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Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread
by
Klava, Dace
,
Galoburda, Ruta
,
Gramatina, Ilze
,
Straumite, Evita
,
Staugis, Agris
,
Reidzane, Sanita
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Foods
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Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley
by
Reidzane, Sanita
,
Kruma, Zanda
,
Kazantseva, Jekaterina
,
Traksmaa, Anna
,
Klava, Dace
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In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes
by
Majore, Kristīne
,
Šterna, Vita
,
Bleidere, Māra
,
Reidzāne, Sanita
,
Ciproviča, Inga
Published in
Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences
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Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes
by
Murniece, Ruta
,
Reidzane, Sanita
,
Radenkovs, Vitalijs
,
Matisons, Roberts
,
Dabina-Bicka, Ilona
,
Klava, Dace
,
Galoburda, Ruta
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Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread
by
Reidzane, Sanita
,
Gramatina, Ilze
,
Galoburda, Ruta
,
Komasilovs, Vitalijs
,
Zacepins, Aleksejs
,
Bljahhina, Anastassia
,
Kince, Tatjana
,
Traksmaa, Anna
,
Klava, Dace
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Foods
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Proceedings Of The Latvian Academy Of Sciences. Section B, Natural Sciences
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Bread
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Fermentation
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