El objetivo del proyecto es estudiar las características, propiedades y funcionalidades del alga Kombu, tanto como ingrediente funcional, como ingrediente tecnológico, en todos los sectores de la industria alimentaria.
El objetivo de este proyecto es resaltar la visibilidad del gofio como harina tostada multifunción y completar la gama de productos con referencias novedosas adaptadas a los diferentes mercados.
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