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Projektets namn
Organisation
Startår
Projekt information ikonTailored sourdough technology for improved texture and nutritional valuHelsingfors universitet2005Projekt information ikonHYBRIDI - Tools for healthy foods with appealing texture and high stabilityHelsingfors universitet2011Projekt information ikonDesigning Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)Helsingfors universitet2021Projekt information ikonTasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platformHelsingfors universitet2019
Tailored sourdough technology for improved texture and nutritional valu
2005
HYBRIDI - Tools for healthy foods with appealing texture and high stability
2011
Designing Oat Sourdough for improved bread flavor and texture (Lantmännen Research Foundation)
2021
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
2019