Tasty and healthy gluten-free bakery products and pasta - improved products for wide consumer acceptance

Project Information

GLUTENFREE

Grant agreement ID: 262418

Project closed

Start date 1 October 2010

End date 31 December 2012

Funded under

• Specific Programme "Capacities": Research for the benefit of SMEs

Total cost € 1 161 541,10

EU contribution € 881 082,75

Coordinated by

FRAUNHOFER GESELLSCHAFT ZUR FORDERUNG DER ANGEWANDTEN FORSCHUNG EV
Germany