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Biography

Master's Degree in Gastronomic Sciences (Basque Culinary Center)
Ph.D. student. (Mycelium as a protein source for food space)

Activities

Works (1)

Sustainable, carbonated, non-alcoholic beverages using leftover bread

International Journal of Gastronomy and Food Science
2022-12 | Journal article
Contributors: Alessandra Massa; Eneko Axpe; Eneko Atxa; Igor Hernández
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