Lactic acid starter cultures in malting: an application for improvement of malt quality and management of maltings microflora

Arja Laitila, Karin Autio, Katharina Stenholm, Tapani Suortti, Auli Haikara

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
Pages235-235
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

NameVTT Symposium
PublisherVTT
Number177
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

Conference

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

Cite this

Laitila, A., Autio, K., Stenholm, K., Suortti, T., & Haikara, A. (1997). Lactic acid starter cultures in malting: an application for improvement of malt quality and management of maltings microflora. In Biotechnology in the food chain: New tools and applications for future foods (pp. 235-235). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 177
Laitila, Arja ; Autio, Karin ; Stenholm, Katharina ; Suortti, Tapani ; Haikara, Auli. / Lactic acid starter cultures in malting: an application for improvement of malt quality and management of maltings microflora. Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. pp. 235-235 (VTT Symposium; No. 177).
@inbook{dc85d552744945fd94885e5b65f10d12,
title = "Lactic acid starter cultures in malting: an application for improvement of malt quality and management of maltings microflora",
author = "Arja Laitila and Karin Autio and Katharina Stenholm and Tapani Suortti and Auli Haikara",
year = "1997",
language = "English",
isbn = "951-38-4568-0",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "177",
pages = "235--235",
booktitle = "Biotechnology in the food chain",
address = "Finland",

}

Laitila, A, Autio, K, Stenholm, K, Suortti, T & Haikara, A 1997, Lactic acid starter cultures in malting: an application for improvement of malt quality and management of maltings microflora. 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. 235-235, Biotechnology in the Food Chain, Helsinki, Finland, 28/01/98.

Lactic acid starter cultures in malting: an application for improvement of malt quality and management of maltings microflora. / Laitila, Arja; Autio, Karin; Stenholm, Katharina; Suortti, Tapani; Haikara, Auli.

Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. p. 235-235 (VTT Symposium; No. 177).

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

TY - CHAP

T1 - Lactic acid starter cultures in malting: an application for improvement of malt quality and management of maltings microflora

AU - Laitila, Arja

AU - Autio, Karin

AU - Stenholm, Katharina

AU - Suortti, Tapani

AU - Haikara, Auli

PY - 1997

Y1 - 1997

M3 - Conference abstract in proceedings

SN - 951-38-4568-0

T3 - VTT Symposium

SP - 235

EP - 235

BT - Biotechnology in the food chain

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Laitila A, Autio K, Stenholm K, Suortti T, Haikara A. Lactic acid starter cultures in malting: an application for improvement of malt quality and management of maltings microflora. In Biotechnology in the food chain: New tools and applications for future foods. Espoo: VTT Technical Research Centre of Finland. 1997. p. 235-235. (VTT Symposium; No. 177).