Lactic acid bacteria in cereal based products

Hannu Salovaara; Michael Gänzle

Lactic acid bacteria in cereal based products

Hannu Salovaara, Michael Gänzle

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Vetenskaplig › Peer review

Sammanfattning

Salovaara, H. & Gänzle, M. 2012. Lactic Acid Bacteria in Cereal-Based Products. Pages 227-245 in "Lactic acid Bacteria - Microbiological and Functional Aspects", 4th edition, S. Lahtinen, A.C. Ouwehand, S. Salminen & A. von Wright (eds.). CRC Press. Taylor & Francis Group, Boca Raton, FL.

Originalspråk	engelska
Titel på värdpublikation	Lactic acid Bacteria : Microbiological and Functional Aspects
Redaktörer	Sampo Lahtinen, Arthur Ouwehand, Seppo Salminen , Atte von Wright
Utgivningsort	Boca Raton, London, New York
Förlag	Taylor & Francis/CRC Press
Utgivningsdatum	2012
Utgåva	4
Sidor	227-245
ISBN (tryckt)	978-1-4398-3677-4
ISBN (elektroniskt)	978-1-4398-3678-1
Status	Publicerad - 2012
MoE-publikationstyp	A3 Del av bok eller annan forskningsbok

Vetenskapsgrenar

415 Övriga jordbruksvetenskaper
416 Livsmedelsvetenskap

Sourdough baking and fermentation
Salovaara, H. (Deltagare), Loponen, J. (Deltagare), Kariluoto, S. (Deltagare), Sontag-Strohm, T. (Deltagare), Korhola, M. (Deltagare) & Häggman, M. (Deltagare)
01/01/1980 → …
Projekt: Forskningsprojekt

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title = "Lactic acid bacteria in cereal based products",

abstract = "Salovaara, H. & G{\"a}nzle, M. 2012. Lactic Acid Bacteria in Cereal-Based Products. Pages 227-245 in {"}Lactic acid Bacteria - Microbiological and Functional Aspects{"}, 4th edition, S. Lahtinen, A.C. Ouwehand, S. Salminen & A. von Wright (eds.). CRC Press. Taylor & Francis Group, Boca Raton, FL.",

keywords = "415 Other agricultural sciences, food sciences, cereal technology, food microbiology, 416 Food Science, Cereal technology",

author = "Hannu Salovaara and Michael G{\"a}nzle",

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pages = "227--245",

editor = "Sampo Lahtinen and Arthur Ouwehand and {Salminen }, {Seppo } and {von Wright}, Atte",

booktitle = "Lactic acid Bacteria",

publisher = "Taylor & Francis/CRC Press",

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Lactic acid bacteria in cereal based products. / Salovaara, Hannu; Gänzle, Michael.
Lactic acid Bacteria : Microbiological and Functional Aspects. red. / Sampo Lahtinen; Arthur Ouwehand; Seppo Salminen ; Atte von Wright. 4. red. Boca Raton, London, New York: Taylor & Francis/CRC Press, 2012. s. 227-245.

Forskningsoutput: Kapitel i bok/rapport/konferenshandling › Kapitel › Vetenskaplig › Peer review

TY - CHAP

T1 - Lactic acid bacteria in cereal based products

AU - Salovaara, Hannu

AU - Gänzle, Michael

PY - 2012

Y1 - 2012

N2 - Salovaara, H. & Gänzle, M. 2012. Lactic Acid Bacteria in Cereal-Based Products. Pages 227-245 in "Lactic acid Bacteria - Microbiological and Functional Aspects", 4th edition, S. Lahtinen, A.C. Ouwehand, S. Salminen & A. von Wright (eds.). CRC Press. Taylor & Francis Group, Boca Raton, FL.

AB - Salovaara, H. & Gänzle, M. 2012. Lactic Acid Bacteria in Cereal-Based Products. Pages 227-245 in "Lactic acid Bacteria - Microbiological and Functional Aspects", 4th edition, S. Lahtinen, A.C. Ouwehand, S. Salminen & A. von Wright (eds.). CRC Press. Taylor & Francis Group, Boca Raton, FL.

KW - 415 Other agricultural sciences

KW - food sciences

KW - cereal technology

KW - food microbiology

KW - 416 Food Science

KW - Cereal technology

M3 - Chapter

SN - 978-1-4398-3677-4

SP - 227

EP - 245

BT - Lactic acid Bacteria

A2 - Lahtinen, Sampo

A2 - Ouwehand, Arthur

A2 - Salminen , Seppo

A2 - von Wright, Atte

PB - Taylor & Francis/CRC Press

CY - Boca Raton, London, New York

ER -

Lactic acid bacteria in cereal based products

Sammanfattning

Vetenskapsgrenar

Projekt

Sourdough baking and fermentation

Citera det här