Impact of lactic fermentation and thermal treatments on the texture of a lupin-based yogurt alternative
- Alternative title
-
Einfluss der Milchsäurefermentation und der thermischen Behandlung auf die Textur einer Joghurtalternative auf Lupinenbasis
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Dissertation, 2020
- Keyword
-
Yogurt
Fermentation
Impact
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2020
- Creator
-
Hickisch, Andrea
- Contributor
-
Vogel, Rudi F.
Eisner, Peter
- URN
-
urn:nbn:de:bvb:91-diss-20200206-1521589-1-5
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
- 15.08.2025, 7:27 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Hickisch, Andrea
- Vogel, Rudi F.
- Eisner, Peter
- Universitätsbibliothek der TU München
Time of origin
- 2020
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Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
Characterization and exploitation of glucan production of lactic acid bacteria in plant-based food fermentations
Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation
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Characterization and translocation of lactic acid bacteria from the intestine of mothers to their milk and progeny
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Physiologische und genomsequenzbasierte Charakterisierung neuartiger saccharolytischer Organismen in Bezug auf die anaerobe Fermentation von nachwachsenden Rohstoffen
Interaction of lupin and sunflower secondary plant metabolites with lactic acid- and bifidobacteria
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Influence of lactic acid bacteria activity on redox status and proteolysis in gluten-free doughs
Characterization and exploitation of glucan production of lactic acid bacteria in plant-based food fermentations
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