| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling |
| Authors: | Tinzl-Malang, S. Grattepanche, F. Rast, P. Sych, Janice Marie Lacroix, C. |
| Published in: | Journal of Cereal Science |
| Issue Date: | 2018 |
| Publisher / Ed. Institution: | Elsevier |
| ISSN: | 0733-5210 |
| Language: | English |
| Subject (DDC): | 664: Food technology |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/8247 |
| 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: | Multifunctional bakery bioingredients |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
There are no files associated with this item.
Show full item record
Tinzl-Malang, S., Grattepanche, F., Rast, P., Sych, J. M., & Lacroix, C. (2018). Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling. Journal of Cereal Science.
Tinzl-Malang, S. et al. (2018) ‘Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling’, Journal of Cereal Science [Preprint].
S. Tinzl-Malang, F. Grattepanche, P. Rast, J. M. Sych, and C. Lacroix, “Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling,” Journal of Cereal Science, 2018.
TINZL-MALANG, S., F. GRATTEPANCHE, P. RAST, Janice Marie SYCH und C. LACROIX, 2018. Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling. Journal of Cereal Science. 2018
Tinzl-Malang, S., F. Grattepanche, P. Rast, Janice Marie Sych, and C. Lacroix. 2018. “Purified Exopolysaccharides from Weissella Confusa 11GU-1 and Propionibacterium Freudenreichii JS15 Act Synergistically on Bread Structure to Prevent Staling.” Journal of Cereal Science.
Tinzl-Malang, S., et al. “Purified Exopolysaccharides from Weissella Confusa 11GU-1 and Propionibacterium Freudenreichii JS15 Act Synergistically on Bread Structure to Prevent Staling.” Journal of Cereal Science, 2018.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.