Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-2780
Publication type: Contribution to magazine or newspaper
Title: Targetting multifunctional bakery products : an update
Authors: Sych, Janice Marie
DOI: 10.21256/zhaw-2780
Published in: Transfer
Volume(Issue): 2011
Issue: 3
Pages: 5
Issue Date: 2011
Publisher / Ed. Institution: ZHAW Zürcher Hochschule für Angewandte Wissenschaften
Language: English
Subject (DDC): 664: Food technology
Abstract: MF Bake stands for multifunctional bioingredients developed for bakery products. After one year this CTI-funded project received a GO-decision along with encouraging words from CTI - “has potential for a success story”. It brings together a unique interdisciplinary group: four ZHAW research groups are working with the Laboratory of Food Biotechnology at ETHZ (Institute of Food, Nutrition and Health, IFNH); and three industry partners: Bakels AG, Coop, and Bioforce AG.
URI: https://digitalcollection.zhaw.ch/handle/11475/15309
Fulltext version: Published version
License (according to publishing contract): Not specified
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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