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: Contribution to journalArticleScientificpeer-review

    Original languageEnglish
    Pages (from-to)627-630
    JournalProgress in Biotechnology
    Publication statusPublished - 1994
    MoE publication typeA1 Journal article-refereed


    • bread baking
    • lactic acid
    • pre-ferment
    • propionic acid
    • rye bread

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