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