Optimizing oat protein using fermentation and extrusion

Optimizing oat protein using fermentation and extrusion

Name: Optimizing oat protein using fermentation and extrusion
Start: 2020-05-28T00:00:00.000Z
End: 2020-05-28T00:00:00.000Z

May 28-28, 2020

Online

Visit Event Website

Our Science of Alternative Protein seminar series continues May 28 with
guest speaker Mari-Liis Tammik from Center of Food and Fermentation
Technologies.

Plant-Based Ingredients Sci-Tech International