Project Details
| Status | Finished |
|---|---|
| Effective start/end date | 01/07/2020 → 30/06/2021 |
Fields of Science
- 416 Food Science
- Lactic acid bacteria
- sourdough
- yeast
“Improvement of bread sensory and nutritional properties via sourdough optimization"
- Coda, Rossana (Project manager)
- Katina, Kati (Participant)
- Koirala, Prabin (Participant)
Project: Research project