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PROcessi e Tecnologie innovativi per l’Utilizzo di Sorgo come fonte di nuovi ingredienti per l’industria alimentare
Project
Overview
Overview
Departments involved
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Principale
Type
RL_DG-UNI - Bandi DG Università, ricerca e open innovation
Funder
REGIONE LOMBARDIA
External Organization
Funding Organization
Date/time interval
December 6, 2016 - December 5, 2018
Project duration
24 months
