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 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	235-235
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

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

Cite this

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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",

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

}

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 et al.
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 proceeding › Conference abstract in proceedings › Scientific

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

T2 - Biotechnology in the Food Chain

Y2 - 28 January 1998 through 30 January 1998

ER -