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Physico chemical and microbial characterization of batches of lambari and manjuba, and efect of transglutaminase on texture of fisgburger of lambari and manjuba

Grant number: 18/23136-9
Support Opportunities:Scholarships in Brazil - Technical Training Program - Technical Training
Start date: November 01, 2018
End date: June 30, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Judite das Graças Lapa Guimarães
Grantee:Gabriela Testa Dias
Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
Associated research grant:18/08920-5 - Innovation in industrial processing of lambari (Astyanax altiparanae) and manjuba (Anchoviella lepidentostole), AP.R
News published in Agência FAPESP Newsletter about the scholarship:
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VEICULO: TITULO (DATA)
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