Optimization of rye acidification process with mixed culture pre-ferments of lactic and propionic acid bacteria

P. Javanainen, Y.-Y. Linko

    Research output: Working paperProfessional

    Original languageEnglish
    Place of PublicationHelsinki
    Pages245-249
    Publication statusPublished - 1993
    MoE publication typeD4 Published development or research report or study

    Publication series

    Name25th Nordic Cereal Congress (The Nordic Cereal Industry in an Integrating Europe), Helsinki, 6.-9.6.1993
    PublisherHelsinki University Press

    Keywords

    • baking
    • fermentation
    • lactic acid bacteria
    • propionic acid bacteria

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