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Innovative Technologies for reduction of sugar, fat and salt – A review
Project
Project code: MRI-LBV-08-1030 innovative Reduktionsverfahren
Contract period: 01.06.2020
- 31.12.2021
Purpose of research: Applied research
Keywords: food, reformulation, reduction stratagies, sugar, salt, fats
currently unavailable
Section overview
Subjects
- Food Chemistry
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)