Thermally induced influencing the secondary and aggregate structure of unfractionated whey proteins and their impact on techno-features
Description:
keine Angabe
Executive Institute:
German Institute of Food Technology (DIL) Details of German Institute of Food Technology
Contract period:
01. 01. 2008 - 31. 12. 2010
Project budget:
365,400 €
Funding Programme:
- IGF - Collective Research for SMEs- Normal procedure Details of IGF - Collective Research for SMEs- Normal procedure
Subject:
- Food Processing
Purpose of research:
Applied research
Funding Institutions:
- Ministry of Economics and Technology (BMWI) Details of (BMWI)
Project Management Agency:
- Consortium of Industrial Research Associations \'Otto von Guericke\' eV (AiF) Details of AiF