We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Projects on "6.2 Studies on the influence of applied and possibly new technological and biotechnological procedural methods, marked structure and legal frameworks in the production chain and the quality of food and feed"
Development of a standard baking test to assess the baking suitability of wheat type flours using a spiral kneader and raw material-adjusted kneading time
Project code:
MRI-GE-08-2022-1
Excutive institution:
MRI - Department of Safety and Quality of Cereals
Contract period:
2022
- 2024