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Influence of the interaction between the functional groups of pectins and selected product ingredients for the stabilization of oil droplets in food emulsions
Project
Project code: AiF 18644 N
Contract period: 01.01.2015
- 31.12.2017
Budget: 248,820 Euro
Purpose of research: Applied research
no details
Section overview
Subjects
- Food Processing
Funding programme
Excutive institution
Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering (LVT)