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Optimised use of alternative emulsifiers in confectionery suspensions with high solids concentration aiming to save cocoa butter

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 16757 N
Contract period: 01.01.2012 - 31.12.2014
Budget: 250,050 Euro
Purpose of research: Applied research

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