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Research unit
INNOSUISSE
Project number
18035.1 PFLS-LS
Project title
Innovative process management to stabilise baked goods
Project status Finished
 
Start date 01.03.2016
End date 01.04.2022
 
Granted total costs 449'506.00  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