Antimicrobial and flavour effects of wheat sour dough

Kati Katina, Marketta Sauri, Minna Alander, Kaisa Poutanen, Atte von Wright

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publicationBiotechnology in the food chain
Subtitle of host publicationNew tools and applications for future foods
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages237-237
ISBN (Print)951-38-4568-0
Publication statusPublished - 1997
EventBiotechnology in the Food Chain: New tools and applications for future foods - Helsinki, Finland
Duration: 28 Jan 199830 Jan 1998

Publication series

SeriesVTT Symposium
Number177
ISSN0357-9387

Conference

ConferenceBiotechnology in the Food Chain
CountryFinland
CityHelsinki
Period28/01/9830/01/98

Cite this

Katina, K., Sauri, M., Alander, M., Poutanen, K., & Wright, A. V. (1997). Antimicrobial and flavour effects of wheat sour dough. In Biotechnology in the food chain: New tools and applications for future foods (pp. 237-237). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 177
Katina, Kati ; Sauri, Marketta ; Alander, Minna ; Poutanen, Kaisa ; Wright, Atte von. / Antimicrobial and flavour effects of wheat sour dough. Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. pp. 237-237 (VTT Symposium; No. 177).
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year = "1997",
language = "English",
isbn = "951-38-4568-0",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "177",
pages = "237--237",
booktitle = "Biotechnology in the food chain",
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Katina, K, Sauri, M, Alander, M, Poutanen, K & Wright, AV 1997, Antimicrobial and flavour effects of wheat sour dough. in Biotechnology in the food chain: New tools and applications for future foods. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 177, pp. 237-237, Biotechnology in the Food Chain, Helsinki, Finland, 28/01/98.

Antimicrobial and flavour effects of wheat sour dough. / Katina, Kati; Sauri, Marketta; Alander, Minna; Poutanen, Kaisa; Wright, Atte von.

Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. p. 237-237 (VTT Symposium; No. 177).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

TY - CHAP

T1 - Antimicrobial and flavour effects of wheat sour dough

AU - Katina, Kati

AU - Sauri, Marketta

AU - Alander, Minna

AU - Poutanen, Kaisa

AU - Wright, Atte von

PY - 1997

Y1 - 1997

M3 - Conference abstract in proceedings

SN - 951-38-4568-0

T3 - VTT Symposium

SP - 237

EP - 237

BT - Biotechnology in the food chain

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Katina K, Sauri M, Alander M, Poutanen K, Wright AV. Antimicrobial and flavour effects of wheat sour dough. In Biotechnology in the food chain: New tools and applications for future foods. Espoo: VTT Technical Research Centre of Finland. 1997. p. 237-237. (VTT Symposium; No. 177).