Factors affecting rye sour dough fermentation with mixed-culture pre-ferment of lactic and propionic acid bacteria

P. Javanainen; Y.-Y. Linko

Factors affecting rye sour dough fermentation with mixed-culture pre-ferment of lactic and propionic acid bacteria

P. Javanainen, Y.-Y. Linko

Research output: Contribution to journal › Article › Scientific › peer-review

7 Citations (Scopus)

Original language	English
Pages (from-to)	171-185
Journal	Journal of Cereal Science
Volume	18
Publication status	Published - 1993
MoE publication type	A1 Journal article-refereed

Keywords

dough
fermentation
mixed cultures
rye
sour dough

Cite this

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title = "Factors affecting rye sour dough fermentation with mixed-culture pre-ferment of lactic and propionic acid bacteria",

keywords = "dough, fermentation, mixed cultures, rye, sour dough, dough, fermentation, mixed cultures, rye, sour dough, dough, fermentation, mixed cultures, rye, sour dough",

author = "P. Javanainen and Y.-Y. Linko",

year = "1993",

language = "English",

volume = "18",

pages = "171--185",

journal = "Journal of Cereal Science",

issn = "1095-9963",

publisher = "Elsevier",

}

TY - JOUR

T1 - Factors affecting rye sour dough fermentation with mixed-culture pre-ferment of lactic and propionic acid bacteria

AU - Javanainen, P.

AU - Linko, Y.-Y.

PY - 1993

Y1 - 1993

KW - dough

KW - fermentation

KW - mixed cultures

KW - rye

KW - sour dough

KW - dough

KW - fermentation

KW - mixed cultures

KW - rye

KW - sour dough

KW - dough

KW - fermentation

KW - mixed cultures

KW - rye

KW - sour dough

M3 - Article

SN - 1095-9963

VL - 18

SP - 171

EP - 185

JO - Journal of Cereal Science

JF - Journal of Cereal Science

ER -