BIOPRESERVATION OF NEW BAKED YEASTS WITH IMPROVED NUTRITIONAL CHARACTERISTICS USING MILLING BY-PRODUCTS AND UNCONVENTIONAL VEGETABLE SUBSTRATES (Q4149372): Difference between revisions
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(Changed label, description and/or aliases in es, and other parts: Adding Spanish translations) |
(Changed label, description and/or aliases in en, and other parts: Adding English translations) |
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| label / en | label / en | ||||||||||||||
BIOPRESERVATION OF NEW BAKED YEASTS WITH IMPROVED NUTRITIONAL CHARACTERISTICS USING MILLING BY-PRODUCTS AND UNCONVENTIONAL VEGETABLE SUBSTRATES | |||||||||||||||
| Property / summary | |||||||||||||||
BIOTECHNOLOGY (English) | |||||||||||||||
| Property / summary: BIOTECHNOLOGY (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: BIOTECHNOLOGY (English) / qualifier | |||||||||||||||
point in time: 31 January 2022
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Revision as of 10:56, 31 January 2022
Project Q4149372 in Italy
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | BIOPRESERVATION OF NEW BAKED YEASTS WITH IMPROVED NUTRITIONAL CHARACTERISTICS USING MILLING BY-PRODUCTS AND UNCONVENTIONAL VEGETABLE SUBSTRATES |
Project Q4149372 in Italy |
Statements
76,179.05 Euro
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105,026.88 Euro
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72.53 percent
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LIBERA UNIVERSITÃÂ DI BOLZANO
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BIOTECNOLOGIE (Italian)
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BOLZANO
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