Has experience in Science and Technology of the Food, acting on the following subjects: alimentos, microrganismos and extensão. (Source: Lattes Curriculum)
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The project aims to develop microparticles for utilizing cashew by-products as functional ingredients in powdered isotonic beverages, with the goal of minimizing waste. This will be achieved through the integration of the proposal's activities with those of the Center for Carbon Research in Tropical Agriculture (CCARBON), CEPID, supported by FAPESP (process 21/10573-4), with a duration fr…
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