Title: Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products
Authors : Malang, Saskia
Grattepanche, Frank
Mendez, Viktoria
Yildirim, Selçuk
Lacroix, Christophe
Conference details: V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012
Issue Date: Oct-2012
Language : Englisch / English
Subject (DDC) : 664: Lebensmitteltechnologie / Food technology
Departement: Life Sciences und Facility Management
Organisational Unit: Institut für Lebensmittel- und Getränkeinnovation (ILGI)
Publication type: Konferenz: Sonstiges / Conference Other
Type of review: Keine Angabe / Not specified
URI: https://digitalcollection.zhaw.ch/handle/11475/5901
License (according to publishing contract) : Lizenz gemäss Verlagsvertrag / Licence according to publishing contract
Appears in Collections:Publikationen Life Sciences und Facility Management

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