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2006•Food MicrobiologyRequires access

Bran fermentation as a means to enhance technological properties and bioactivity of rye

Kati Katina, Arja Laitila, Riikka Juvonen, Kirsi Liukkonen, Susanna Kariluoto, Vieno Piironen, Rikard Landberg, Pierre Åman, Kaisa Poutanen

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Key concepts: Fermentation, Food science, Bran, Lactic acid, Bacteria, Ferulic acid, Biology, Bacterial growth

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