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.
Improvement of gluten-free baked goods' structure by fermentations with acetic acid bacteria
Project
Project code: AiF 18071 N
Contract period: 01.01.2014
- 31.12.2016
Budget: 249,900 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Chemistry