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The role of protein structure on the sensory characterisitics and consumer acceptability of whey protein fortified foods

ReferenceBB/L016885/1
Principal Investigator / Supervisor Professor Lisa Methven
Co-Investigators /
Co-Supervisors
Institution University of Reading
DepartmentFood and Nutritional Sciences
Funding typeSkills
Value (£) 94,126
StatusCompleted
TypeTraining Grants
Start date 01/10/2014
End date 30/09/2018
Duration48 months

Abstract

unavailable

Summary

unavailable
Committee Not funded via Committee
Research TopicsX – not assigned to a current Research Topic
Research PriorityX – Research Priority information not available
Research Initiative X - not in an Initiative
Funding SchemeTraining Grant - Industrial Case
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