Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lacroix, Christophe | - |
| dc.contributor.author | Sych, Janice Marie | - |
| dc.contributor.author | Miescher Schwenninger, Susanne | - |
| dc.contributor.author | Kleinert, Michael | - |
| dc.date.accessioned | 2018-07-17T14:50:42Z | - |
| dc.date.available | 2018-07-17T14:50:42Z | - |
| dc.date.issued | 2012 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/8261 | - |
| dc.description | Oral presentation | de_CH |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Multifunctional bakery bio-ingredients and nutritional supplements by fermentation of co-cultures of lactic acid bacteria and proprionibacteria | de_CH |
| dc.type | Konferenz: Sonstiges | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| zhaw.conference.details | 5th International Symposium Sourdough, Helsinki, Finland, 10-12 October 2012 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Peer review (Abstract) | de_CH |
| zhaw.webfeed | LM-Biotechnologie | de_CH |
| zhaw.webfeed | LM-Technologie | de_CH |
| zhaw.funding.zhaw | Multifunctional bakery bioingredients | de_CH |
| 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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