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Optimization of the nutritional value and enjoyment of bread by the addition of germinated wheat in the light of the dough and baking quality
Project
Project code: AiF 14360 N
Contract period: 01.01.2005
- 31.12.2007
Budget: 322,950 Euro
Purpose of research: Applied research
keine Angabe
Section overview
Subjects
- Food Processing
Funding programme
Excutive institution
Hans-Dieter-Belitz-Institute for Cereal Grain Research (hdbi)