Functional properties of selected isolates of moulds and yeasts from Vietnamese rice wine fermentation starters

N.T.P. Dung, F.M. Rombouts, M.J.R. Nout

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publicationFood Micro 2006, Food safety and food biotechnology : diversity and global impact, 20th International ICFMH Symposium, Alma Mater, Bologna, Italy, 29 August-2September 2006
EditorsE Parente, L Cocolin, D Ercolini, L Vannini
PublisherFood Micro 2006
Pages507
Publication statusPublished - 2006
Event20th International ICFMH Symposium Food Micro 2006, Bologna -
Duration: 29 Aug 20062 Sep 2006

Conference

Conference20th International ICFMH Symposium Food Micro 2006, Bologna
Period29/08/062/09/06

Cite this

Dung, N. T. P., Rombouts, F. M., & Nout, M. J. R. (2006). Functional properties of selected isolates of moulds and yeasts from Vietnamese rice wine fermentation starters. In E. Parente, L. Cocolin, D. Ercolini, & L. Vannini (Eds.), Food Micro 2006, Food safety and food biotechnology : diversity and global impact, 20th International ICFMH Symposium, Alma Mater, Bologna, Italy, 29 August-2September 2006 (pp. 507). Food Micro 2006.