Original language | English |
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Title of host publication | Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods |
Place of Publication | Espoo |
Publisher | VTT Technical Research Centre of Finland |
Pages | 91-91 |
ISBN (Print) | 951-38-5260-1 |
Publication status | Published - 1998 |
MoE publication type | A4 Article in a conference publication |
Event | 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028 - Porvoo, Finland Duration: 1 Oct 1998 → 2 Oct 1998 |
Publication series
Series | VTT Symposium |
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Number | 187 |
ISSN | 0357-9387 |
Workshop
Workshop | 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods FAIR CT96-1028 |
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Country | Finland |
City | Porvoo |
Period | 1/10/98 → 2/10/98 |
Cite this
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The use of starch as a capsulation material for Lactic acid bacteria. / Myllärinen, Päivi; Forssell, Pirkko; Wright, Atte von; Alander, Minna; Mattila-Sandholm, Tiina; Poutanen, Kaisa.
Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods. Espoo : VTT Technical Research Centre of Finland, 1998. p. 91-91 (VTT Symposium; No. 187).Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific › peer-review
TY - GEN
T1 - The use of starch as a capsulation material for Lactic acid bacteria
AU - Myllärinen, Päivi
AU - Forssell, Pirkko
AU - Wright, Atte von
AU - Alander, Minna
AU - Mattila-Sandholm, Tiina
AU - Poutanen, Kaisa
N1 - Poster
PY - 1998
Y1 - 1998
M3 - Conference article in proceedings
SN - 951-38-5260-1
T3 - VTT Symposium
SP - 91
EP - 91
BT - Functional Food Research in Europe: 3rd Workshop Demonstration of the Nutritional Functionality of Probiotic Foods
PB - VTT Technical Research Centre of Finland
CY - Espoo
ER -