Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Tinzl-Malang, S. | - |
dc.contributor.author | Grattepanche, F. | - |
dc.contributor.author | Rast, P. | - |
dc.contributor.author | Sych, Janice Marie | - |
dc.contributor.author | Lacroix, C. | - |
dc.date.accessioned | 2018-07-17T14:25:26Z | - |
dc.date.available | 2018-07-17T14:25:26Z | - |
dc.date.issued | 2018 | - |
dc.identifier.issn | 0733-5210 | de_CH |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/8247 | - |
dc.language.iso | en | de_CH |
dc.publisher | Elsevier | de_CH |
dc.relation.ispartof | Journal of Cereal Science | de_CH |
dc.rights | Licence according to publishing contract | de_CH |
dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
dc.title | Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling | de_CH |
dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
zhaw.funding.eu | No | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.publication.status | publishedVersion | de_CH |
zhaw.publication.review | Peer review (Publikation) | de_CH |
zhaw.webfeed | LM-Technologie | de_CH |
zhaw.funding.zhaw | Multifunctional bakery bioingredients | de_CH |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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Tinzl-Malang, S., Grattepanche, F., Rast, P., Sych, J. M., & Lacroix, C. (2018). Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling. Journal of Cereal Science.
Tinzl-Malang, S. et al. (2018) ‘Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling’, Journal of Cereal Science [Preprint].
S. Tinzl-Malang, F. Grattepanche, P. Rast, J. M. Sych, and C. Lacroix, “Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling,” Journal of Cereal Science, 2018.
TINZL-MALANG, S., F. GRATTEPANCHE, P. RAST, Janice Marie SYCH und C. LACROIX, 2018. Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling. Journal of Cereal Science. 2018
Tinzl-Malang, S., F. Grattepanche, P. Rast, Janice Marie Sych, and C. Lacroix. 2018. “Purified Exopolysaccharides from Weissella Confusa 11GU-1 and Propionibacterium Freudenreichii JS15 Act Synergistically on Bread Structure to Prevent Staling.” Journal of Cereal Science.
Tinzl-Malang, S., et al. “Purified Exopolysaccharides from Weissella Confusa 11GU-1 and Propionibacterium Freudenreichii JS15 Act Synergistically on Bread Structure to Prevent Staling.” Journal of Cereal Science, 2018.
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