Project Details
| Short title | Integrating high-moisture extrusion and freeze- structuring technology for improved textures from protein concentrates |
|---|---|
| Status | Finished |
| Effective start/end date | 1/05/24 → 31/03/26 |
Funding
- Good Food Institute
Integrating high-moisture extrusion and freeze- structuring technology for improved textures from protein concentrates
- Miri, Taghi (Co-Investigator)
- Wolf, Bettina (Principal Investigator)
- Ingram, Andy (Co-Investigator)