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Increase the nutritional quality of faba bean flours and concentrates by reducing anti-nutritional ingredients (QualiFabaBean)
Project
Project code: 2815EPS011
Contract period: 01.06.2017
- 31.01.2020
Budget: 348,963 Euro
Purpose of research: Applied research
Keywords: human nutrition, food processing, secondary crop ingredients, process quality, food analysis, product quality, nutrients, sensor technology
no details
Section overview
Subjects
- Vegetable Gardening
- Physiology of Nutrition
- Food Processing
Funding programme
Excutive institution
Fraunhofer-Institute for Process Engineering & Packaging (Fh-IVV)