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Clarissa Schwab

Structural and rheological characterization of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Links

https://www.sciencedirect.com/science/article/pii/S0740002010002881

DOI

https://doi.org/10.1016/j.fm.2010.11.006
Final published version

Galle Sandra, University College Cork
Clarissa Schwab
Elke K. Arendt, University College Cork
Michael G. Gänzle, University of Alberta

Original language	English
Journal	Food Microbiology
Volume	28
Issue	3
Pages (from-to)	547-553
Number of pages	7
ISSN	0740-0020
DOIs	https://doi.org/10.1016/j.fm.2010.11.006
Publication status	Published - 19 Nov 2010
Externally published	Yes

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