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.
Studying and evaluating the relationships between composition, structure, and functional properties of foods
Project
Project code: MRI-LBV-08-2021-4
Contract period: 01.01.2021
- 31.12.2023
Purpose of research: Experimental development
currently unavailable
Section overview
Subjects
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)