Prolonged wheat bread shelf-life with mixed culture pre-ferments

P. Javanainen, Y.-Y. Linko

    Research output: Working paperProfessional

    Original languageEnglish
    Place of PublicationSvalöv
    Publication statusPublished - 1992
    MoE publication typeD4 Published development or research report or study

    Publication series

    NameProceedings, 24th Nordic Cereal Congress
    PublisherThe Swedish Cereal Association


    • lactic acid bacteria
    • mixed cultures
    • preferment
    • propionic acid bacteria
    • sour dough
    • wheat

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