Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals
Authors: Müller, Denise
Stöppelmann, Felix
Kinner, Mathias
Gantenbein-Demarchi, Corinne
Miescher Schwenninger, Susanne
et. al: No
Published in: Cereal Technology (Getreidetechnologie)
Volume(Issue): 2020
Issue: 1
Pages: 4
Pages to: 11
Issue Date: 2020
Publisher / Ed. Institution: Inger
ISSN: 1869-2303
Language: English
Subjects: Lactic acid bacteria fermentation
Subject (DDC): 664: Food technology
URI: https://digitalcollection.zhaw.ch/handle/11475/19996
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: Frühstückscerealien aus extrudierten, fermentierten Müllereinebenprodukten
Appears in collections:Publikationen Life Sciences und Facility Management

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