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  5. Improving technological functionality of amaranth, buckwheat and quinoa by using the endogenous substrate characteristics and physiological properties of the fermentation organisms

Improving technological functionality of amaranth, buckwheat and quinoa by using the endogenous substrate characteristics and physiological properties of the fermentation organisms

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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 16847 N
Contract period: 01.01.2011 - 31.05.2013
Budget: 443,700 Euro
Purpose of research: Applied research

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

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