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Key molecules derived from enzymatic treatment of wafer batter and their impact on batter rheology

ReferenceBB/X512102/1
Principal Investigator / Supervisor Dr Julia Rodriguez Garcia
Co-Investigators /
Co-Supervisors
Institution University of Reading
DepartmentFood and Nutritional Sciences
Funding typeSkills
Value (£) 105,984
StatusCurrent
TypeTraining Grants
Start date 01/10/2022
End date 30/09/2026
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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