Mixed-culture pre-ferments of lactic and propionic acid bacteria for improved wheat bread shelf-life

P. Javanainen, Y.-Y. Linko

    Research output: Contribution to journalArticleScientificpeer-review

    12 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)75-88
    JournalJournal of Cereal Science
    Volume18
    Publication statusPublished - 1993
    MoE publication typeA1 Journal article-refereed

    Keywords

    • bread
    • fermentation
    • lactic acid bacteria
    • propionic acid bacteria
    • wheat

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