Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct, convenient foods enhancing health in population groups at risk of poverty

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Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct, convenient foods enhancing health in population groups at risk of poverty

Starting year

2010

End year

2014

Participants

Responsible organization

University of Helsinki
Low cost technologies and traditional ingredients for the production of affordable, nutritionally correct, convenient foods enhancing health in population groups at risk of poverty - Research.fi