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Influence of in situ synthesized exopolysaccharides on th...
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Clarissa Schwab
Influence of in situ synthesized exopolysaccharides on the quality of gluten free sorghum sourdough bread
Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
- Galle Sandra, University College Cork ,
- Clarissa Schwab
- Fabio Dal Bello, University College Cork ,
- Aidan Coffey, University College Cork ,
- Michael G. Gänzle, University College Cork ,
- Elke K. Arendt, University College Cork
| Original language | English |
|---|---|
| Article number | PMID: 22342455 |
| Journal | International Journal of Food Microbiology |
| Volume | 155 |
| Issue | 3 |
| ISSN | 0168-1605 |
| DOIs | |
| Publication status | Published - 20 Jan 2012 |
| Externally published | Yes |
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ID: 193383322