| 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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