Vitamin K in rye flour

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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: MRI-MF-08-159 1050 Roggenmehl_BLS
Contract period: 01.07.2017 - 31.03.2018
Purpose of research: Applied research

The contents of vitamin K in different types of rye flours are determined in order to update the data of the Federal Food Code and to create a comprehensive nutrient profile.

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Food Chemistry

Food Processing

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