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

Research output: Contribution to journalArticle

Researchers

  • P. Javanainen
  • Y.-Y. Linko

Research units

Details

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

    Research areas

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

ID: 4986759