Optimisation of the snacks
Project management Berghofer Emmerich
organizational unit Institute of Food Technology (LMT)
duration 01.10.2003 to-
31.12.2005
Research project (§ 26 & § 27)
Program none
Funder none
Competencies • Lebensmittel, Ernährung, Gesundheit
Abstract
Aim of the project is to optimise the recipe of dough and filling, in order to achieve a shelf life of 14 weeks without major textural and sensory changes.
keywords snack product
Publikationen
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.10.2003 - 31.12.2005
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
Project Staff
01.10.2003 - 31.12.2005
BOKU partners
External partners
industry, trade
none
partner