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TOPICS

KEYWORDS

quality; sensory; foods; cereal; legume; ancient; old; pseudocereal; smart resilient crop

DESCRIPTION

Expertise on physico-chemical, sensory and quality characterization of food products at different structural level, from macroscopic to molecular. High interest on cereal and legume based foods.

REMARKS

ORGANIZATION

University of Parma

TYPE OF ORGANIZATION

Secondary or Higher Education Establishment

COUNTRY

Italy

contact person

Eleonora Carini

[email protected]

NAVIGATION PRIMA / Looking for joining a partnership

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