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Authors: LINKO YY JAVANAINEN P

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Authors: JAVANAINEN P LINKO YY

Citation: P. Javanainen et Yy. Linko, LACTIC-ACID FERMENTATION ON BARLEY FLOUR WITHOUT ADDITIONAL NUTRIENTS, Biotechnology techniques, 9(8), 1995, pp. 543-548

Authors: JAVANAINEN P LINKO YY

Citation: P. Javanainen et Yy. Linko, UTILIZATION OF SPROUT-DAMAGED WHEAT AS RAW-MATERIAL FOR SOUR DOUGH PRE-FERMENTS WITH MIXED CULTURES OF LACTIC AND PROPIONIC-ACID BACTERIA, Food biotechnology, 7(2), 1993, pp. 99-113

Authors: JAVANAINEN P LINKO YY

Citation: P. Javanainen et Yy. Linko, FACTORS AFFECTING RYE SOUR DOUGH FERMENTATION WITH MIXED-CULTURE PRE-FERMENT OF LACTIC AND PROPIONIC-ACID BACTERIA, Journal of cereal science, 18(2), 1993, pp. 171-185

Authors: JAVANAINEN P LINKO YY

Citation: P. Javanainen et Yy. Linko, MIXED-CULTURE PRE-FERMENTS OF LACTIC AND PROPIONIC-ACID BACTERIA FOR IMPROVED WHEAT BREAD SHELF-LIFE, Journal of cereal science, 18(1), 1993, pp. 75-88