Projects funded by the NCN
The study on the aroma compounds formation, rheology properties, sensory quality and oxidative stability of newly developed gluten free and very low gluten pumpernickel bread.
2023/50/O/NZ9/00132
Keywords:
aroma compounds bread rheology texture of gluten-free bread pumpernickel oxidative stability
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 :
Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu
woj. wielkopolskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 2
Call: PRELUDIUM BIS 5 - announced on 2023-06-19
Amount awarded: 685 640 PLN
Project start date (Y-m-d): 2024-04-04
Project end date (Y-m-d): 2028-09-30
Project duration:: 48 months (the same as in the proposal)
Project status: Pending project
Project description
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