Mixed-culture preferments of lactic and propionic acid bacteria for baking

P. Javanainen

    Research output: Working paperProfessional

    Original languageEnglish
    PublisherHUT
    Number of pages68
    Publication statusPublished - 1993
    MoE publication typeD4 Published development or research report or study

    Publication series

    NameTechnical Biochemistry Report
    PublisherHUT

    Keywords

    • baking
    • bread
    • lactic acid
    • mixed cultures
    • preferment
    • propionic acid
    • rye bread
    • wheat bread

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