@techreport{fade69d6f19f401091f85b215d3ba1d4,
title = "Prolonged wheat bread shelf-life with mixed culture pre-ferments",
keywords = "lactic acid bacteria, mixed cultures, preferment, propionic acid bacteria, sour dough, wheat, lactic acid bacteria, mixed cultures, preferment, propionic acid bacteria, sour dough, wheat, lactic acid bacteria, mixed cultures, preferment, propionic acid bacteria, sour dough, wheat",
author = "P. Javanainen and Y.-Y. Linko",
year = "1992",
language = "English",
series = "Proceedings, 24th Nordic Cereal Congress",
publisher = "The Swedish Cereal Association",
type = "WorkingPaper",
institution = "The Swedish Cereal Association",
}