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  4. Clarify the causes of the bitter-astringent faulty taste of vegetable protein isolates and development of technological parameters for an improvement in quality

Clarify the causes of the bitter-astringent faulty taste of vegetable protein isolates and development of technological parameters for an improvement in quality

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection

Project code: AiF 18814 N
Contract period: 01.01.2015 - 31.12.2018
Budget: 486,420 Euro
Purpose of research: Applied research

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Research Association of the German Food Industry (FEI)

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