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Studies on flavor development during roasting of cocoa with particular reference to the control of the temperature-time profile
Project
Project code: AiF 17281 N
Contract period: 01.01.2011
- 31.12.2013
Budget: 305,500 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Chemistry
Funding programme
Excutive institution
Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering (LVT)