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Availability of bread flavors: Influence of texture, production conditions and age of bread on the availability of important flavoring under conditions bread consumption
Project
Project code: AiF 16013 N
Contract period: 01.01.2009
- 31.12.2011
Budget: 399,400 Euro
Purpose of research: Applied research
keine Angaben
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry
- Food Processing