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Research unit
INNOSUISSE
Project number
29439.1 IP-LS
Project title
Tailoring of whey protein properties by integration of pulsed electric fields in industrial valorisation
Project status Finished
 
Start date 01.03.2019
End date 01.09.2022
 
Granted total costs 396'471.03  CHF
Section 60 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