| 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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Malang, S., Grattepanche, F., Mendez, V., Yildirim, S., & Lacroix, C. (2012, October). Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products. V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012.
Malang, S. et al. (2012) ‘Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products’, in V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012.
S. Malang, F. Grattepanche, V. Mendez, S. Yildirim, and C. Lacroix, “Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products,” in V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012, Oct. 2012.
MALANG, Saskia, Frank GRATTEPANCHE, Viktoria MENDEZ, Selçuk YILDIRIM und Christophe LACROIX, 2012. Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products. In: V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012. Conference presentation. Oktober 2012
Malang, Saskia, Frank Grattepanche, Viktoria Mendez, Selçuk Yildirim, and Christophe Lacroix. 2012. “Application of a Novel Bioingredient Based on Co-Fermentation of Weissella Confusa and Propionibacterium Freudenreichii to Improve Shelf-Life and Quality of Bakery Products.” Conference presentation. In V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012.
Malang, Saskia, et al. “Application of a Novel Bioingredient Based on Co-Fermentation of Weissella Confusa and Propionibacterium Freudenreichii to Improve Shelf-Life and Quality of Bakery Products.” V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012, 2012.
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