| 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 |
| Page(s): | 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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Müller, D., Stöppelmann, F., Kinner, M., Gantenbein-Demarchi, C., & Miescher Schwenninger, S. (2020). Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals. Cereal Technology (Getreidetechnologie), 2020(1), 4–11.
Müller, D. et al. (2020) ‘Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals’, Cereal Technology (Getreidetechnologie), 2020(1), pp. 4–11.
D. Müller, F. Stöppelmann, M. Kinner, C. Gantenbein-Demarchi, and S. Miescher Schwenninger, “Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals,” Cereal Technology (Getreidetechnologie), vol. 2020, no. 1, pp. 4–11, 2020.
MÜLLER, Denise, Felix STÖPPELMANN, Mathias KINNER, Corinne GANTENBEIN-DEMARCHI und Susanne MIESCHER SCHWENNINGER, 2020. Lactic acid bacteria fermentation of milling by-products and further post-processing to breakfast cereals. Cereal Technology (Getreidetechnologie). 2020. Bd. 2020, Nr. 1, S. 4–11
Müller, Denise, Felix Stöppelmann, Mathias Kinner, Corinne Gantenbein-Demarchi, and Susanne Miescher Schwenninger. 2020. “Lactic Acid Bacteria Fermentation of Milling By-Products and Further Post-Processing to Breakfast Cereals.” Cereal Technology (Getreidetechnologie) 2020 (1): 4–11.
Müller, Denise, et al. “Lactic Acid Bacteria Fermentation of Milling By-Products and Further Post-Processing to Breakfast Cereals.” Cereal Technology (Getreidetechnologie), vol. 2020, no. 1, 2020, pp. 4–11.
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