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Gewählte Publikation:

Prückler, M; Lorenz, C; Endo, A; Kraler, M; Dürrschmid, K; Hendriks, K; Soares da Silva, F; Auterith, E; Kneifel, W; Michlmayr, H; .
(2015): Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
Food Microbiol. 2015; 49:211-219 FullText FullText_BOKU

Autor/innen der BOKU Wien:
Dürrschmid Klaus
Kneifel Wolfgang
Kraler Manuel
Lorenz Cindy
Michlmayr Herbert
Prückler Michael
BOKU Gendermonitor:


Find related publications in this database (Keywords)
Wheat bran
Bread
Sourdough
Lactobacillus
Fructobacillus
Fermentation


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