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Enzymatic modification of arabinoxylan and protein fraction to information and optimization of the structure-forming properties of rye dough

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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: AiF 17315 N
Contract period: 01.01.2011 - 31.12.2014
Budget: 456,300 Euro
Purpose of research: Applied research

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Research Association of the German Food Industry (FEI)

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Associated projects: Improve the properties of rye dough

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