| Publication type: | Contribution to magazine or newspaper |
| Title: | Bread relevant moulds |
| Authors: | Freimüller Leischtfeld, Susette Miescher Schwenninger, Susanne |
| et. al: | No |
| Published in: | Baking+Biscuit International |
| Volume(Issue): | 2020 |
| Issue: | 2 |
| Pages: | 40 |
| Pages to: | 43 |
| Issue Date: | 2020 |
| Publisher / Ed. Institution: | f2m Foodmultimedia |
| Language: | English |
| Subjects: | Moulds; Bakery |
| Subject (DDC): | 664: Food technology |
| Abstract: | At the Zurich University of Applied Sciences in Wädenswil, bakery relevant moulds were isolated, which can be used to test antifungal sourdough cultures. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/20052 |
| 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: | BREADMOLD – Aufbau einer Sammlung backrelevanter Schimmelpilze |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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