Rye sour dough fermentation with mixed culture-ferments of lactic and propionic acid bacteria

P. Javanainen, Y.-Y. Linko

    Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

    Original languageEnglish
    Title of host publication9th International Cereal and Bread Congress, Paris, 1.6.-5.6.1992
    Place of PublicationParis
    PublisherIndustries des Cereales
    Publication statusPublished - 1992
    MoE publication typeA4 Article in a conference publication

    Keywords

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

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