CV Lattes
Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos (FEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Has experience in Science and Technology of the Food, focusing on Food Engineering (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
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Sourdough is one of the oldest food biotechnologies used to leaven cereal matrices, being used to improve quality, taste and flavor, as well as to promote a slower staling of bakery products. These characteristics are conferred by a complex microbial ecosystem, represented mainly by lactic acid bacteria and yeasts. The low pH, from the presence of the organic acids produced, distinguishes…
| 1 / 1 | Completed scholarships in Brazil |
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