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 Scientific Disclosure, focusing on Scientific Disclosure (Source: Lattes Curriculum)
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The demand for techniques that accelerate or make unnecessary the chocolate tempering step is increasing to optimize the production. The tempering consists of a pre-crystallization on which small amount of cocoa butter crystals in the stable polymorph ² are produced, providing good quality characteristics as gloss, texture, melting and undercut of chocolate, and prevent the formation of f…
| 1 / 1 | Completed scholarships in Brazil |
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