WHEY VALORIZATION
Investigation and implementation of the opportunities of whey utilization for the production of glucose-galactose syrup and its further use in food products
10
Basic information
- Planned start of the project 01.02.2017 Expected end of project 31.01.2020
- Duration 35 (Month(s) )
Budget
- Program Total Budget 536349 Project EU-Funding 417662 Percent: 78
Partners
DOCUMENTS
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