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Jump to: Article | Thesis (University of Nottingham only) Number of items: 3. ArticleDevanthi, Putu Virgina Partha, Linforth, Robert, El Kadri, Hani and Gkatzionis, Konstantinos (2018) Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce. Food Chemistry, 257 . pp. 243-251. ISSN 0308-8146 Devanthi, Putu Virgina Partha, Linforth, Robert, Onyeaka, Helen and Gkatzionis, Konstantinos (2018) Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation. Food Chemistry, 240 . pp. 1-8. ISSN 0308-8146 Thesis (University of Nottingham only)Gkatzionis, Konstantinos (2010) Flavour production of Stilton blue cheese microflora. PhD thesis, University of Nottingham. |
