@article{63c94b2a32864fc5ac588936d1e5e198,
title = "Utilization of sprout-damaged wheat as raw material for sour dough pre-ferments with mixed cultures of lactic and propionic acid bacteria",
keywords = "dough, fermentation, lactic acid bacteria, propionic acid bacteria, sour dough, sprout damage, wheat, dough, fermentation, lactic acid bacteria, propionic acid bacteria, sour dough, sprout damage, wheat, dough, fermentation, lactic acid bacteria, propionic acid bacteria, sour dough, sprout damage, wheat",
author = "P. Javanainen and Y.-Y. Linko",
year = "1993",
language = "English",
volume = "7",
pages = "99--113",
journal = "Food Biotechnology",
issn = "0890-5436",
}