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Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product

Year of publication

2019

Authors

Väkeväinen, Kati; Hernández, Jessica; Simontaival, Anna-Inkeri; Severiano-Pérez, Patricia; Díaz-Ruiz, Gloria; von Wright, Atte; Wacher-Rodarte, Carmen; Plumed-Ferrer, Carme

Organizations and authors

University of Eastern Finland

von Wright Atte

Plumed Ferrer Carmen

Väkeväinen Kati

Publication type

Publication format

Article

Parent publication type

Journal

Article type

Original article

Audience

Scientific

Peer-reviewed

Peer-Reviewed

MINEDU's publication type classification code

A1 Journal article (refereed), original research

Publication channel information

Journal

Food control

Volume

2020; 109

Pages

106907

ISSN

0956-7135

​Publication forum

56254

​Publication forum level

2

Open access

Open access in the publisher’s service

No information

Self-archived

No

Other information

Fields of science

Health care science

Internationality of the publisher

International

Language

English

International co-publication

Yes

Co-publication with a company

No

DOI

10.1016/j.foodcont.2019.106907

The publication is included in the Ministry of Education and Culture’s Publication data collection

Yes