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Intelligent and easy tool to categorise and characterise flour quality for consumer-driven wheat baked goods in European SME-bakery and cereal sector (FLOURPLUS)
Date du début: 1 févr. 2014, Date de fin: 31 janv. 2017,
The FLOURplus proposal was initiated by concerned SMEs and industrial associations that have realized the fluctuations in wheat quantity and quality due to the progressing climate change. Their aim is to finally tackle the core problem of the increasingly varying, non-detectable and thus incontrollable flour quality – being aware that this requires a European-wide sector-solution supported through ...
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