FACTORS AFFECTING RYE SOUR DOUGH FERMENTATION WITH MIXED-CULTURE PRE-FERMENT OF LACTIC AND PROPIONIC-ACID BACTERIA

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
Citations number
32
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of cereal science → ACNP
ISSN journal
07335210
Volume
18
Issue
2
Year of publication
1993
Pages
171 - 185
Database
ISI
SICI code
0733-5210(1993)18:2<171:FARSDF>2.0.ZU;2-C