Lactic and propionic acid bacteria as mould inhibitors in rye bread

Minna Alander; Elina Vatunen; Marina Häggman; Päivi Javanainen; Yu-Yen Linko; Eija Skyttä; Tiina Mattila-Sandholm; Atte von Wright

Lactic and propionic acid bacteria as mould inhibitors in rye bread

Minna Alander, Elina Vatunen, Marina Häggman, Päivi Javanainen, Yu-Yen Linko, Eija Skyttä, Tiina Mattila-Sandholm, Atte von Wright

VTT Technical Research Centre of Finland

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	236-236
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

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title = "Lactic and propionic acid bacteria as mould inhibitors in rye bread",

author = "Minna Alander and Elina Vatunen and Marina H{\"a}ggman and P{\"a}ivi Javanainen and Yu-Yen Linko and Eija Skytt{\"a} and Tiina Mattila-Sandholm and Wright, {Atte von}",

year = "1997",

language = "English",

isbn = "951-38-4568-0",

series = "VTT Symposium",

publisher = "VTT Technical Research Centre of Finland",

number = "177",

pages = "236--236",

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",

}

Alander, M, Vatunen, E, Häggman, M, Javanainen, P, Linko, Y-Y, Skyttä, E, Mattila-Sandholm, T & Wright, AV 1997, Lactic and propionic acid bacteria as mould inhibitors in rye bread. 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. 236-236, Biotechnology in the Food Chain, Helsinki, Finland, 28/01/98.

Lactic and propionic acid bacteria as mould inhibitors in rye bread. / Alander, Minna; Vatunen, Elina; Häggman, Marina et al.

Biotechnology in the food chain: New tools and applications for future foods. Espoo : VTT Technical Research Centre of Finland, 1997. p. 236-236 (VTT Symposium; No. 177).

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

TY - CHAP

T1 - Lactic and propionic acid bacteria as mould inhibitors in rye bread

AU - Alander, Minna

AU - Vatunen, Elina

AU - Häggman, Marina

AU - Javanainen, Päivi

AU - Linko, Yu-Yen

AU - Skyttä, Eija

AU - Mattila-Sandholm, Tiina

AU - Wright, Atte von

PY - 1997

Y1 - 1997

M3 - Conference abstract in proceedings

SN - 951-38-4568-0

T3 - VTT Symposium

SP - 236

EP - 236

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 -