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Thermally induced influencing the secondary and aggregate structure of unfractionated whey proteins and their impact on techno-features

Project

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: AiF 15514 N
Contract period: 01.01.2008 - 31.12.2010
Budget: 365,400 Euro
Purpose of research: Applied research

keine Angabe

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