Publication type: Conference other
Type of review: Not specified
Title: Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products
Authors: Malang, Saskia
Grattepanche, Frank
Mendez, Viktoria
Yildirim, Selçuk
Lacroix, Christophe
Conference details: V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012
Issue Date: Oct-2012
Language: English
Subject (DDC): 664: Food technology
URI: https://digitalcollection.zhaw.ch/handle/11475/5901
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: Multifunctional bakery bioingredients
Appears in collections:Publikationen Life Sciences und Facility Management

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