Silvia Cristina Sobottka Rolim de Moura | XV CIBIA | Galoá Proceedings

Institute of Food Technology (ITAL)

Silvia Cristina Sobottka Rolim de Moura

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INFLUENCE OF PROTEIN CONTENT ON SYNERESIS AND PHENOLIC COMPOUNDS IN A FERMENTED CHICKPEA FLOUR BEVERAGE
FIDÊNCIO, Fernanda Gonçalves ¹
COSTA, Giovanna de Oliveira ¹
TOBIAS, Millena Rebeca ¹
SÁ, Patrícia Blumer Zacarchenco Rodrigues de ¹
MOURA, Silvia Cristina Sobottka Rolim de ¹
¹ Institute of Food Technology (ITAL)
-
343792

5) Interdisciplinario

Póster
PRELIMINARY DEVELOPMENT OF A FERMENTED VEGETABLE BEVERAGE MADE FROM CHICKPEA FLOUR
FIDÊNCIO, Fernanda Gonçalves ¹
COSTA, Giovanna de Oliveira ¹
TOBIAS, Millena Rebeca ¹
SÁ, Patrícia Blumer Zacarchenco Rodrigues de ¹
MOURA, Silvia Cristina Sobottka Rolim de ¹
¹ Institute of Food Technology (ITAL)
-
343261

5) Interdisciplinario

Póster

Coautores(as) (4)

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