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Improving technological functionality of amaranth, buckwheat and quinoa by using the endogenous substrate characteristics and physiological properties of the fermentation organisms
Project
Project code: AiF 16847 N
Contract period: 01.01.2011
- 31.05.2013
Budget: 443,700 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Physiology of Nutrition
- Food Chemistry