Upcycling Legume Water: From Wastewater to Food Ingredients (Hardcover)
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About the Author
Dr. Luca Serventi is a Lecturer of Food Innovation in the Department of Wine, Food and Molecular Biosciences at Lincoln University in Christchurch, New Zealand. He is the leader of the Bachelor degree of Food Science. His research proposes sustainable solutions to develop texturizers and health-promoting ingredients while guaranteeing water security.
