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Improvement of gluten-free baked goods' structure by fermentations with acetic acid bacteria

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 18071 N
Contract period: 01.01.2014 - 31.12.2016
Budget: 249,900 Euro
Purpose of research: Applied research

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