Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.

Murniece R, Reidzane S, Radenkovs V, Straumite E, Keke A, Kobrin EG, Klava D

DOI: 10.3390/foods14060979
Published: 2025 Mar 13
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

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Cite this work

BibTeX

@article{allodium:10.3390/foods14060979,
  title = {Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.},
  author = {Murniece R and Reidzane S and Radenkovs V and Straumite E and Keke A and Kobrin EG and Klava D},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14060979},
  url = {https://doi.org/10.3390/foods14060979}
}

RIS

TY  - JOUR
TI  - Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.
AU  - Murniece R
AU  - Reidzane S
AU  - Radenkovs V
AU  - Straumite E
AU  - Keke A
AU  - Kobrin EG
AU  - Klava D
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14060979
UR  - https://doi.org/10.3390/foods14060979
ER  -

APA

R, M., S, R., V, R., E, S., A, K., EG, K., & D, K. (2025). Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14060979

Source records

pubmed · retrieved 2026-09-27T14:04:45.103Z