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Research unit
INNOSUISSE
Project number
69606.1 INNO-LS
Project title
Innovative fermentation method of cassava for a standardised Attiéké manufacturing process.
Project status Finished
 
Start date 06.11.2023
End date 06.11.2024
 
Granted total costs 15'000.00  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