| 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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