Title: Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria
Authors : Lacroix, Christophe
Sych, Janice Marie
Miescher Schwenninger, Susanne
Kleinert, Michael
Conference details: 5th International Symposium Sourdough: Cereal Fermentation for Future Foods, Helsinki, 10–12 October 2012
Issue Date: 2012
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Abstract)
Language : English
Subject (DDC) : 664: Food technology
Further description : Oral presentation
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Conference Other
URI: https://digitalcollection.zhaw.ch/handle/11475/8261
Published as part of the ZHAW project : Multifunctional bakery bioingredients
Appears in Collections:Publikationen Life Sciences und Facility Management

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