Search Results - Rekstyte, Toma

  • Showing 1 - 2 results of 2
Refine Results
  1. 1
    The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

    The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread by Bartkiene, Elena, Schleining, Gerhard, Juodeikiene, Grazina, Vidmantiene, Daiva, Krungleviciute, Vita, Rekstyte, Toma, Basinskiene, Loreta, Stankevicius, Mantas, Akuneca, Ieva, Ragazinskiene, Ona, Maruska, Audrius

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

    Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality by Bartkiene, Elena, Schleining, Gerhard, Rekstyte, Toma, Krungleviciute, Vita, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Maknickiene, Zita

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: