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Research unit
INNOSUISSE
Project number
13615.1 PFLS-LS
Project title
Development of gluten-free bakery snack products with premium sensory properties by novel microstructuring technology (TopGlu0)
Project status Finished
 
Start date 01.03.2012
End date 01.09.2015
 
Granted total costs 769'400.00  CHF
Section 20 Förderbereich Life Sciences
Project category Project
Research type Applied research and development
NABS classification Industrial production and technology
 
Research disciplines
100 % T430 Food and drink technology
Last modification of the project
27.11.2014