Utilization of sprout-damaged wheat as raw material for sour dough pre-ferments with mixed cultures of lactic and propionic acid bacteria

P. Javanainen, Y.-Y. Linko

    Research output: Contribution to journalArticleScientificpeer-review

    Original languageEnglish
    Pages (from-to)99-113
    JournalFood Biotechnology
    Volume7
    Publication statusPublished - 1993
    MoE publication typeA1 Journal article-refereed

    Keywords

    • dough
    • fermentation
    • lactic acid bacteria
    • propionic acid bacteria
    • sour dough
    • sprout damage
    • wheat

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