University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal

Go directly to the nagivation.
Go directly to the content.

Print view.
Deutsch.
Contact.
Data entry.
BOKU startpage.
Open Access.
ArgeData.
Core Facilities.
.

Navigation/Search

Researchers.
Institutes.
Projects.
Publications.
Partners.
Sponsors.

Selected Publication:

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

Authors BOKU Wien:: Dürrschmid Klaus; Kneifel Wolfgang; Kraler Manuel; Lorenz Cindy; Michlmayr Herbert; Prückler Michael
Find related publications in this database (Keywords): Wheat bran; Bread; Sourdough; Lactobacillus; Fructobacillus; Fermentation