Publication type: Conference other
Type of review: Peer review (abstract)
Title: Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria
Authors: Lacroix, Christophe
Sych, Janice Marie
Miescher Schwenninger, Susanne
Kleinert, Michael
Conference details: 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012
Issue Date: 2012
Language: English
Subject (DDC): 664: Food technology
Further description: Oral presentation
URI: https://digitalcollection.zhaw.ch/handle/11475/8261
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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