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dc.contributor.authorLacroix, Christophe-
dc.contributor.authorSych, Janice Marie-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.contributor.authorKleinert, Michael-
dc.date.accessioned2018-07-17T14:50:42Z-
dc.date.available2018-07-17T14:50:42Z-
dc.date.issued2012-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/8261-
dc.descriptionOral presentationde_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleMultifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteriade_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.details5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Abstract)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.funding.zhawMultifunctional bakery bioingredientsde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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