| Publication type: | Conference other |
| Type of review: | Not specified |
| Title: | An approach to reducing food loss : how by-products of the milling industries can be successfully integrated in the food chain |
| Authors: | Müller, Denise Miescher Schwenninger, Susanne |
| et. al: | No |
| Conference details: | 19th ICC Conference, Vienna, Austria, 24-25 April 2019 |
| Issue Date: | 25-Apr-2019 |
| Language: | English |
| Subjects: | Lactic acid bacteria fermentation |
| Subject (DDC): | 664: Food technology |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/19989 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Published as part of the ZHAW project: | Frühstückscerealien aus extrudierten, fermentierten Müllereinebenprodukten |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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