| Publikationstyp: | Konferenz: Sonstiges |
| Art der Begutachtung: | Keine Angabe |
| Titel: | Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products |
| Autor/-in: | Malang, Saskia Grattepanche, Frank Mendez, Viktoria Yildirim, Selçuk Lacroix, Christophe |
| Angaben zur Konferenz: | V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012 |
| Erscheinungsdatum: | Okt-2012 |
| Sprache: | Englisch |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5901 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Publiziert im Rahmen des ZHAW-Projekts: | Multifunctional bakery bioingredients |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Zur Langanzeige
Malang, S., Grattepanche, F., Mendez, V., Yildirim, S., & Lacroix, C. (2012, October). Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products. V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012.
Malang, S. et al. (2012) ‘Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products’, in V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012.
S. Malang, F. Grattepanche, V. Mendez, S. Yildirim, and C. Lacroix, “Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products,” in V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012, Oct. 2012.
MALANG, Saskia, Frank GRATTEPANCHE, Viktoria MENDEZ, Selçuk YILDIRIM und Christophe LACROIX, 2012. Application of a novel bioingredient based on co-fermentation of Weissella confusa and Propionibacterium freudenreichii to improve shelf-life and quality of bakery products. In: V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012. Conference presentation. Oktober 2012
Malang, Saskia, Frank Grattepanche, Viktoria Mendez, Selçuk Yildirim, and Christophe Lacroix. 2012. “Application of a Novel Bioingredient Based on Co-Fermentation of Weissella Confusa and Propionibacterium Freudenreichii to Improve Shelf-Life and Quality of Bakery Products.” Conference presentation. In V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012.
Malang, Saskia, et al. “Application of a Novel Bioingredient Based on Co-Fermentation of Weissella Confusa and Propionibacterium Freudenreichii to Improve Shelf-Life and Quality of Bakery Products.” V. Symposium on Sourdough, Cereal Fermentation for Future Foods, Helsinki, Finland, 10-12 October 2012, 2012.
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