|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|
|Conference details:||V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012|
|Subject (DDC):||664: Food technology|
|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|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.