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.
Thermally induced influencing the secondary and aggregate structure of unfractionated whey proteins and their impact on techno-features
Project
Project code: AiF 15514 N
Contract period: 01.01.2008
- 31.12.2010
Budget: 365,400 Euro
Purpose of research: Applied research
keine Angabe
Section overview
Subjects
- Food Processing