Chapter 1: HealthFerm raw materials

Book chapter

Open access

Peer reviewed

AGB Wouters, Y De Bondt, Andrea Polo, F Tuccillo, K Katina and CM Courtin

Characterisation of Fermented Grain-based Raw Materials and Foods: Analytical Methods from the HealthFerm Project, pp.19-25

Leuven University Press

2026

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https://hdl.handle.net/10863/50906

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Title: Chapter 1: HealthFerm raw materials
Creators: AGB Wouters
Y De Bondt
Andrea Polo
F Tuccillo
K Katina
CM Courtin
Publication Details: Characterisation of Fermented Grain-based Raw Materials and Foods: Analytical Methods from the HealthFerm Project, pp.19-25
Editor(s): Wouters AGB, De Bondt Y, Katina K, Courtin MC
ISBN: 9789462705111
EISBN: 9789461667403
Publisher: Leuven University Press
Number of pages: 7
Identifiers: 9789462705111
(UNIBZ)92832729
991007259234301241
Scopus ID: n.a.
Copyright: This book is published under a Creative Commons Attribution Non-Commercial Non-Derivative 4.0 License. For more information, please visit https://creativecommons.org/share-your-work/cclicenses/
Academic Unit: Faculty of Agricultural, Environmental and Food Sciences
Competence Centre International Center on Food Fermentations - ICOFF
Language: English
Resource Type: Book chapter
Author Names String: Wouters AGB, De Bondt Y, Polo A, Tuccillo F, Katina K, Courtin CM
Additional Description: Editors/Supervisors: Wouters AGB, De Bondt Y, Katina K, Courtin MC
description: Book DOI: 10.11116/9789461667410

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