Mechanical contribution of starch granules in the stabilization/destabilization of cell walls during bread baking

Project description

How starch granules affect the structure of bread

Fields of science

• natural sciences › physical sciences › optics › microscopy
• natural sciences › biological sciences › biochemistry › biomolecules › carbohydrates

Programme(s)

• H2020-EU.1.3. - EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions Main Programme
• H2020-EU.1.3.2. - Nurturing excellence by means of cross-border and cross-sector mobility

Topic(s)

• MSCA-IF-2020 - Individual Fellowships

Call for proposal

H2020-MSCA-IF-2020

See other projects for this call

Funding Scheme

MSCA-IF-EF-ST - Standard EF

Coordinator

INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT

Net EU contribution

€ 184 707,84

Address

147 Rue De L'universite
75007 Paris Cedex 07
France

Region

Ile-de-France › Ile-de-France › Paris

Activity type

Research Organisations

Links

Non-EU contribution

€ 0,00