Project Details
| Title | Characterization of pea and oat protein fractions for designing and optimizing processes for the production of alternatives to dairy products |
|---|---|
| Status | Finished |
| Effective start/end date | 1/06/24 → 31/10/25 |
Collaborative partners
- University of Hohenheim (Project partner / Beneficiary)
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (lead)