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

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
Pages236-236
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

Alander, M., Vatunen, E., Häggman, M., Javanainen, P., Linko, Y-Y., Skyttä, E., Mattila-Sandholm, T., & Wright, A. V. (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 (pp. 236-236). VTT Technical Research Centre of Finland. VTT Symposium, No. 177