Promotion of cooperation between enterprises and the public. Research institutions in R & D & I (Q3304788): Difference between revisions
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(Changed label, description and/or aliases in it, and other parts: Adding Italian translations) |
(Changed label, description and/or aliases in es, and other parts: Adding Spanish translations) |
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Fomento de la cooperación entre las empresas y el público. Instituciones de investigación en I+D+i | |||||||||||||||
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Investigación y desarrollo de productos de panadería poco estimulantes y nutritivos para personas con alto consumo de gluten que utilizan Amarant. (Spanish) | |||||||||||||||
| Property / summary: Investigación y desarrollo de productos de panadería poco estimulantes y nutritivos para personas con alto consumo de gluten que utilizan Amarant. (Spanish) / rank | |||||||||||||||
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| Property / summary: Investigación y desarrollo de productos de panadería poco estimulantes y nutritivos para personas con alto consumo de gluten que utilizan Amarant. (Spanish) / qualifier | |||||||||||||||
point in time: 22 January 2022
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Revision as of 16:05, 22 January 2022
Project Q3304788 in Germany
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Promotion of cooperation between enterprises and the public. Research institutions in R & D & I |
Project Q3304788 in Germany |
Statements
250,227.2 Euro
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312,784.0 Euro
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80.0 percent
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2 July 2018
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31 August 2021
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Jörg Reichau Bäckerei & Konditorei
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53°42'58.00"N, 14°4'5.02"E
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17375 - Grambin
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Forschung und Entwicklung reizstoffarmer, ernährungsphysiologisch wertvoller Backwaren für glutenintensive Personen unter Einsatz von Amarant. (German)
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Research and development of low-stimulant, nutritionally valuable bakery products for gluten-intensive people using Amarant. (English)
24 October 2021
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Recherche et développement de produits de boulangerie à faible teneur en irritants et de valeur nutritionnelle pour les personnes à forte teneur en gluten, utilisant l’amarant. (French)
6 December 2021
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Onderzoek en ontwikkeling van weinig stimulerende, vanuit voedingsoogpunt waardevolle bakkerijproducten voor glutenintensieve mensen die Amarant gebruiken. (Dutch)
19 December 2021
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Ricerca e sviluppo di prodotti da forno a basso tasso di stimolazione e di valore nutrizionale per le persone ad alta intensità di glutine che utilizzano Amarant. (Italian)
18 January 2022
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Investigación y desarrollo de productos de panadería poco estimulantes y nutritivos para personas con alto consumo de gluten que utilizan Amarant. (Spanish)
22 January 2022
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Identifiers
DE_TEMPORARY_7573
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