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Marina Häggman
Marina Häggman
University of Helsinki
Food science
Chemistry
Biochemistry
Leavening agent
Fermentation
4
Papers
42
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Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains
2008
Lwt - Food Science and Technology
Marina Häggman
Hannu Salovaara
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Citations (23)
Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough
2008
Food Research International
Marina Häggman
Hannu Salovaara
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Citations (19)
Lactic and propionic acid bacteria as mould inhibitors in rye bread
1997
Minna Alander
Elina Vatunen
Marina Häggman
Päivi Javanainen
Yu-Yen Linko
Eija Skyttä
Tiina Mattila-Sandholm
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Effect of phytase on phytic acid content and consistency of fermented oat bran
1992
Tiina Aalto-Kaarlehto
Marina Häggman
Hannu Salovaara
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