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

Research output: Contribution to journalArticle

Researchers

  • P. Javanainen
  • Y.-Y. Linko

Research units

Details

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

    Research areas

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

ID: 4993152