Has experience in Nutrition, focusing on Nutrition, acting on the following subjects: legislação, rotulagem, aditivos, industrializados and nutrição. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
The term gluten is used to designate a group of proteins present in the cereal grains wheat, rye and barley. Wheat gluten plays a very important role in the production of bakery and pasta products. However, around 1% of the world's population suffers from gluten-related diseases, such as celiac disease, dermatitis herpetiformis, gluten ataxia, wheat protein allergy and gluten sensitivity.…
| 1 / 1 | Completed scholarships in Brazil |
| Associated processes | |
CV Lattes
ORCID