Projects funded by the NCN
The effect of selected polyphenols and their glycosides on the structure of gluten proteins and rheological properties of wheat dough.
2019/33/N/NZ9/02345
Keywords:
gluten gliadin glutenin wheat dough plant polyphenols secondary structure FT-Raman spectroscopy FT-Infrared spectroscopy
Descriptors:
- NZ9_7: Nutrition and food sciences
Panel:
NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation
Host institution :
Instytut Agrofizyki im. Bohdana Dobrzańskiego Polskiej Akademii Nauk
woj. lubelskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 3
Call: PRELUDIUM 17 - announced on 2019-03-15
Amount awarded: 197 000 PLN
Project start date (Y-m-d): 2020-01-30
Project end date (Y-m-d): 2023-01-29
Project duration:: 36 months (the same as in the proposal)
Project status: Project completed
Project description
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