Has experience in Science and Technology of the Food, focusing on Food Engineering, acting on the following subjects: extração alcalina, proteínas vegetais and resíduos. (Source: Lattes Curriculum)
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The growth in the consumption of proteins of plant origin led to a search for new sources that could replace and supply a demand for proteins of animal origin, moreover, attributed to this, there is an attempt to use by-products or residues of the industry for technological applications, adding its value. Considering this, a small band of beans fits into this question. Because it is chara…
| 1 / 1 | Completed scholarships in Brazil |
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