Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products

Auli Haikara; Eija Lemola; Mattias Fredrikson; Ann-Sofie Sandberg; Arja Laitila

Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products

Auli Haikara, Eija Lemola, Mattias Fredrikson, Ann-Sofie Sandberg, Arja Laitila

Chalmers University of Technology

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

Original language	English
Title of host publication	Biotechnology in the food chain
Subtitle of host publication	New tools and applications for future foods
Place of Publication	Espoo
Publisher	VTT Technical Research Centre of Finland
Pages	234-234
ISBN (Print)	951-38-4568-0
Publication status	Published - 1997
Event	Biotechnology in the Food Chain: New tools and applications for future foods - Helsinki, Finland Duration: 28 Jan 1998 → 30 Jan 1998

Publication series

Series	VTT Symposium
Number	177
ISSN	0357-9387

Conference

Conference	Biotechnology in the Food Chain
Country/Territory	Finland
City	Helsinki
Period	28/01/98 → 30/01/98

Cite this

Haikara, A., Lemola, E., Fredrikson, M., Sandberg, A-S., & Laitila, A. (1997). Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products. In Biotechnology in the food chain: New tools and applications for future foods (pp. 234-234). VTT Technical Research Centre of Finland. VTT Symposium No. 177

Haikara, Auli ; Lemola, Eija ; Fredrikson, Mattias et al. / Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products. Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. pp. 234-234 (VTT Symposium; No. 177).

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title = "Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products",

author = "Auli Haikara and Eija Lemola and Mattias Fredrikson and Ann-Sofie Sandberg and Arja Laitila",

year = "1997",

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series = "VTT Symposium",

publisher = "VTT Technical Research Centre of Finland",

number = "177",

pages = "234--234",

booktitle = "Biotechnology in the food chain",

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note = "Biotechnology in the Food Chain : New tools and applications for future foods ; Conference date: 28-01-1998 Through 30-01-1998",

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Haikara, A, Lemola, E, Fredrikson, M, Sandberg, A-S & Laitila, A 1997, Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products. 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. 234-234, Biotechnology in the Food Chain, Helsinki, Finland, 28/01/98.

Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products. / Haikara, Auli; Lemola, Eija; Fredrikson, Mattias et al.

Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. p. 234-234 (VTT Symposium; No. 177).

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

TY - CHAP

T1 - Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products

AU - Haikara, Auli

AU - Lemola, Eija

AU - Fredrikson, Mattias

AU - Sandberg, Ann-Sofie

AU - Laitila, Arja

PY - 1997

Y1 - 1997

M3 - Conference abstract in proceedings

SN - 951-38-4568-0

T3 - VTT Symposium

SP - 234

EP - 234

BT - Biotechnology in the food chain

PB - VTT Technical Research Centre of Finland

CY - Espoo

T2 - Biotechnology in the Food Chain

Y2 - 28 January 1998 through 30 January 1998

ER -

Haikara A, Lemola E, Fredrikson M, Sandberg A-S, Laitila A. Biofermentation of peas by lactic acid bacteria and fungal strains to increase the nutritional value and microbiological safety of pea products. In Biotechnology in the food chain: New tools and applications for future foods. Espoo: VTT Technical Research Centre of Finland. 1997. p. 234-234. (VTT Symposium; No. 177).