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

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
Pages234-234
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

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). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 177
Haikara, Auli ; Lemola, Eija ; Fredrikson, Mattias ; Sandberg, Ann-Sofie ; Laitila, Arja. / 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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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; Sandberg, Ann-Sofie; Laitila, Arja.

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 proceedingConference abstract in proceedingsScientific

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

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).