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Reidzane S, Gramatina I, Galoburda R, Komasilovs V, Zacepins A, Bljahhina A, Kince T, Traksmaa A, Klava D. Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread. Foods. 2023; 12(1):155. https://doi.org/10.3390/foods12010155

Reidzane, Sanita, Ilze Gramatina, Ruta Galoburda, Vitalijs Komasilovs, Aleksejs Zacepins, Anastassia Bljahhina, Tatjana Kince, Anna Traksmaa, and Dace Klava. 2023. "Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread" Foods 12, no. 1: 155. https://doi.org/10.3390/foods12010155

Reidzane, S., Gramatina, I., Galoburda, R., Komasilovs, V., Zacepins, A., Bljahhina, A., Kince, T., Traksmaa, A., & Klava, D. (2023). Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread. Foods, 12(1), 155. https://doi.org/10.3390/foods12010155