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 journalArticleScientificpeer-review

    8 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)171-185
    JournalJournal of Cereal Science
    Volume18
    Publication statusPublished - 1993
    MoE publication typeA1 Journal article-refereed

    Keywords

    • dough
    • fermentation
    • mixed cultures
    • rye
    • sour dough

    Cite this