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Optimization of water binding properties of caseins and the heat stability of whey proteins by physicochemical enzymatic process
Project
Project code: AiF 13434 N
Contract period: 01.01.2003
- 31.12.2005
Budget: 259,650 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Processing
Funding programme
Excutive institution
MRI - Department of Safety and Quality of Milk and Fish Products (MRI-MF)