| Publication type: | Conference other |
| Type of review: | Peer review (abstract) |
| 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, Helsinki, Finland, 10-12 October 2012 |
| Issue Date: | 2012 |
| Language: | English |
| Subject (DDC): | 664: Food technology |
| Further description: | Oral presentation |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/8261 |
| 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 |
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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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