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Description Assesssment of the microbiological and oxidative stability of vegan butter bars in comparison with butter. Assessement of digestibility and prebiotic effects of the developed products. Writing of a
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-food industry waste through the extraction of bioactive compounds and starch, intended for incorporation as functional ingredients in pet food, promoting the development of innovative, healthier products
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developing plant growth promoters, biostimulants and/or pest control agents. Effectiveness will be assessed at multiple levels, including morphophysiological, biochemical, and metabolic parameters, as
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