Development and technological optimization of a fermented soya base
Project management Kneifel Wolfgang
organizational unit Institute of Food Science
duration 01.07.2001 to- 30.06.2003
Research project (§ 26 & § 27)
Program none
Funder none
Competencies
Abstract
Based on an extensive screening of quality parameters of soya beans, the technology of fermented soya base will be optimized. Furthermore, particular functional properties of the product will be taken into consideration.
keywords
Project staff
Wolfgang Kneifel
Univ.-Prof. i.R. Dipl.-Ing.Dr.nat.techn. Wolfgang Kneifel
wolfgang.kneifel@boku.ac.at
Project Leader
01.07.2001 - 30.06.2003
BOKU partners
External partners
Mona GmbH
W. Goldenitsch
partner