The aim of the project, led by 3rd-year bachelor Food Technology students, was to research how can inulin be applied in yeast-proven bakery products to increase the fiber content without decreasing the quality and characteristics of both the food product and the inulin.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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