معرفی
Marjorie Ladd Parada is a Postdoctoral Researcher at the Division of Glycoscience, KTH Royal Institute of Technology in Stockholm, Sweden. She is affiliated with the LINXS community as a Fellow and member of the Food Working Group 1 (Structure of food raw materials).
Her research focuses on elucidating the structural properties of wheat bran through advanced analytical methods such as X-ray and neutron scattering and imaging. This work bridges food science and materials characterization techniques.
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