Mixed culture pre-ferment of lactic and propionic acid bacteria for improved shelf-life of sour rye bread

P. Javanainen, Y.-Y. Linko

    Research output: Working paperProfessional

    Original languageEnglish
    Place of PublicationFirenze
    PagesVol. 1, MO147
    Publication statusPublished - 1993
    MoE publication typeD4 Published development or research report or study

    Publication series

    Name6th European Congress of Biotechnology, Florence, Italy, 11.-17.6.1993; Abstract Books
    PublisherEuropean Federation of Biotechnology

    Keywords

    • baking
    • fermentation
    • lactic acid bacteria
    • propionic acid bacteria
    • shelf life

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