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Publications by J. Van Eijk
Probiotics in Bread and Baked Products: A New Product Category
Cereal Foods World
Food Science
Urosepsis With Actinobaculum Schaalii and Aerococcus Urinae
Journal of Clinical Microbiology
Microbiology
Related publications
Product Review: New Products
Journal of Biomolecular Screening
Molecular Medicine
Pharmacology
Biochemistry
Analytical Chemistry
Biotechnology
Drug Discovery
Product Review: New Products
Journal of Biomolecular Screening
Molecular Medicine
Pharmacology
Biochemistry
Analytical Chemistry
Biotechnology
Drug Discovery
Product Review: New Products
Journal of Biomolecular Screening
Molecular Medicine
Pharmacology
Biochemistry
Analytical Chemistry
Biotechnology
Drug Discovery
Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia
Journal of Food Quality and Hazards Control
Food Science
Erratum To: Quality of Gluten-Free Bread Formulations Baked in Different Ovens
Food and Bioprocess Technology
Industrial
Risk
Quality
Manufacturing Engineering
Reliability
Safety
Food Science
Process Chemistry
Technology
Consumer Attitude Regarding Products Containing Probiotics
Ciencia Rural
Animal Science
Zoology
Agronomy
Veterinary
Crop Science
Bee Bread as a Functional Product: Chemical Composition and Bioactive Properties
LWT - Food Science and Technology
Food Science
Apparel Products From a Country Not Known for Apparel: The Halo Effects of Country Image and Well-Known Product Category
Quality and Consumer Properties of Bread Baked From Mixture of Rye and Wheat Flour Using Iodine-Containing Additives
BIO Web of Conferences
