Projects funded by the NCN
MODIFICATION OF HIGH NUTRITIONAL GLUTEN-FREE FLOURS BY INNOVATIVE HEAT-MOISTURE TREATMENT FOR THE DEVELOPMENT OF IMPROVED BAKERY PRODUCTS
2020/37/K/ST5/03602
Keywords:
Heat-Moisture Treatment Microwave Radiation Buckwheat flour Tef flour Rheology Gluten-free bread
Descriptors:
- NZ9_7: Nutrition and food sciences
- ST5_1: Structural properties of materials
- ST4_10: Polymer and biopolymer chemistry
Panel:
ST5 - Materials: materials synthesis, structure-properties relations, advanced and functional materials with designed properties, (macro)molecular architecture, material engineering
Host institution :
Uniwersytet Ekonomiczny we Wrocławiu, Wydział Inżynierii Produkcji
woj. dolnośląskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 5
Call: POLS - announced on 2020-03-16
Amount awarded: 551 250 PLN
Project start date (Y-m-d): 2021-04-01
Project end date (Y-m-d): 2023-03-31
Project duration:: 24 months (the same as in the proposal)
Project status: Project completed
Project description
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