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Influencing the flavor of gluten-free bread by aroma active baking agents based on malt
Project
Project code: AiF 16797 N
Contract period: 01.01.2010
- 31.05.2013
Budget: 246,750 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Chemistry
Funding programme
Excutive institution
Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi)