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  5. Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption

Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption

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 16013 N
Contract period: 01.01.2009 - 31.12.2011
Budget: 399,400 Euro
Purpose of research: Applied research

keine Angaben

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Institute of Brewing- und Beverage Technology (TUM-BGT)

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