Detalles del proyecto
Description
flavour reduction, food ingredients, ingredient supply chains, plant proteins, protein functionality, protein modification, protein nutrition, wet fractionation
| Estado | Activo |
|---|---|
| Fecha de inicio/Fecha fin | 1/1/20 → … |
Financiación
- Natural Sciences and Engineering Research Council of Canada: US$ 225.284,00
ASJC Scopus Subject Areas
- Food Science
- Engineering (miscellaneous)