| Publikationstyp: | Konferenz: Sonstiges |
| Art der Begutachtung: | Peer review (Abstract) |
| Titel: | Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria |
| Autor/-in: | Lacroix, Christophe Sych, Janice Marie Miescher Schwenninger, Susanne Kleinert, Michael |
| Angaben zur Konferenz: | 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012 |
| Erscheinungsdatum: | 2012 |
| Sprache: | Englisch |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Weitere Angaben: | Oral presentation |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/8261 |
| 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
Lacroix, C., Sych, J. M., Miescher Schwenninger, S., & Kleinert, M. (2012). Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria. 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012.
Lacroix, C. et al. (2012) ‘Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria’, in 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012.
C. Lacroix, J. M. Sych, S. Miescher Schwenninger, and M. Kleinert, “Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria,” in 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012, 2012.
LACROIX, Christophe, Janice Marie SYCH, Susanne MIESCHER SCHWENNINGER und Michael KLEINERT, 2012. Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria. In: 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012. Conference presentation. 2012
Lacroix, Christophe, Janice Marie Sych, Susanne Miescher Schwenninger, and Michael Kleinert. 2012. “Multifunctional Bakery Bio-Ingredients and Nutritional Supplements by Fermentation of Co-Cultures of Lactic Acid Bacteria and Proprionibacteria.” Conference presentation. In 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012.
Lacroix, Christophe, et al. “Multifunctional Bakery Bio-Ingredients and Nutritional Supplements by Fermentation of Co-Cultures of Lactic Acid Bacteria and Proprionibacteria.” 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012, 2012.
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