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Project Details
Description
We aim at establishing a methodology to study how different components of plant-based spreadable food products affect their textural attributes. This new method has the potential to further unleash the development of sustainable food-products that is currently hindered by lack of techno-functional knowledge.
| Acronym | Plantfoods |
|---|---|
| Status | Finished |
| Effective start/end date | 01/11/2023 → 31/10/2024 |
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