1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorMalang, Saskia-
dc.contributor.authorGrattepanche, Frank-
dc.contributor.authorMendez, Viktoria-
dc.contributor.authorYildirim, Selçuk-
dc.contributor.authorLacroix, Christophe-
dc.date.accessioned2018-05-16T14:09:27Z-
dc.date.available2018-05-16T14:09:27Z-
dc.date.issued2012-10-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5901-
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleApplication of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery productsde_CH
dc.typeKonferenz: Sonstigesde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.conference.detailsV. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
zhaw.webfeedLM-Verpackungde_CH
zhaw.funding.zhawMultifunctional bakery bioingredientsde_CH
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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