graduation at engenharia química from Universidad Industrial de Santander (2018). with a master's degree in Food Engineering from the Department of Food Engineering at the State University of Campinas (2022). (Source: Lattes Curriculum)
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The development is intended for the processing sector of liquid products based on fins for food, since the quality of the consumption of a product determined by the nutritional ones is based on its attributes and sensorial. Hence the importance of using in processing, in addition to a good quality raw material, techniques that guarantee the safety of the food while maintaining the charact…
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