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 Technology of the Food (Source: Lattes Curriculum)
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The rising demand for gluten-free products has led the baking industry to search for alternative ways to face the technological challenge of forming a viscoelastic dough similar to conventional breads, and overcome barriers during shelf-life, where the staling phenomenon occurs rapidly due to the absence of gluten and high levels of starch. Given this framework, the objective of this stud…
| 1 / 1 | Completed scholarships in Brazil |
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