Nutritional aspects of cereal fermentation with lactic acid bacteria and yeasts

Book chapter

K Katina, K Poutanen and Marco Gobbetti

Handbook on sourdough biotechnology, pp.303-324

Springer, Second

2023

Handle:

https://hdl.handle.net/10863/38513

Files and links (1)

url

https://link.springer.com/chapter/10.1007/978-3-031-23084-4_10View

Title: Nutritional aspects of cereal fermentation with lactic acid bacteria and yeasts
Creators: K Katina - University of Helsinki
K Poutanen - VTT Technical Research Centre of Finland
Marco Gobbetti - Free University of Bozen-Bolzano
Publication Details: Handbook on sourdough biotechnology, pp.303-324
ISBN: 978-3-031-23083-7
EISBN: 978-3-031-23084-4
Publisher: Springer
Cham
Edition: Second
Number of pages: 22
Identifiers: 978-3-031-23083-7
(UNIBZ)70496579
991006703497201241
Scopus ID: n.a.
Academic Unit: Faculty of Agricultural, Environmental and Food Sciences
Language: English
Resource Type: Book chapter
Author Names String: Katina K, Poutanen K, Gobbetti M

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