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Exploration of an innovative miniature bread making approach
Zhang, Lu
(PhD candidate)
Boom, Remko
(Promotor)
Schutyser, Maarten
(Co-promotor)
Food Process Engineering
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/09/14
→
17/09/18
View all
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Probiotics
Engineering & Materials Science
100%
Bioactivity
Engineering & Materials Science
72%
Nutrition
Engineering & Materials Science
68%
Bacteria
Engineering & Materials Science
60%
Health
Engineering & Materials Science
39%
Fibers
Engineering & Materials Science
36%
Research output
Research output per year
2018
2018
2018
1
internal PhD, WU
Research output per year
Research output per year
Bioactive ingredients during mini-bread baking
Zhang, L.
,
2018
, Wageningen:
Wageningen University
.
182 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Probiotics
100%
Bioactivity
72%
Nutrition
68%
Bacteria
60%
Health
39%