Cereal Fermentation for Future Foods: V Symposium on Sourdough

Kati Katina (Editor), Katri Hartikainen (Editor), Kaisa Poutanen

Research output: Book/ReportReport

Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages138
ISBN (Electronic)978-951-38-7876-4
ISBN (Print)978-951-38-7875-7
Publication statusPublished - 2012
MoE publication typeNot Eligible
EventV International Symposium on Sourdough, Cereal Fermentation for Future Foods - Helsinki, Finland
Duration: 10 Oct 201412 Oct 2014

Publication series

SeriesVTT Technology
Number50
ISSN2242-1211

Keywords

  • sourdough
  • cereal
  • micro-organism
  • fermentation
  • nutrition
  • baking
  • bacteria

Cite this

Katina, K. (Ed.), Hartikainen, K. (Ed.), & Poutanen, K. (2012). Cereal Fermentation for Future Foods: V Symposium on Sourdough. VTT Technical Research Centre of Finland. VTT Technology, No. 50 http://www.vtt.fi/inf/pdf/technology/2012/T50.pdf