Ana Livya da Costa Braga | ICBC 2026 | Galoá Proceedings

University for International Integration of the Afro-Brazilian Lusophony

Ana Livya da Costa Braga

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Evaluation of different concentrations of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) peel flour in the production of shortbread cookies.
OLIVEIRA, Lana Larissa Dos Santos ¹
BRAGA, Ana Livya da Costa ²
ZAMBELLI, Rafael Audino ³
NASCIMENTO, Julia ⁴
MENDONÇA, Luciana Gama de ¹
¹ Universidade da Integração Internacional da Lusofonia Afro-Brasileira
² University for International Integration of the Afro-Brazilian Lusophony
³ Universidade Federal do Ceará
⁴ Universidade Federal do Ceará | (Federal University of Ceará)
Vol 4, 2026. -
348595

Product development, Sensory Sciences and Consumer Profile - (PD)

In-person poster presentation
FTIR Spectroscopic Characterization of Bread Fortified with Jackfruit (Artocarpus heterophyllus Lam.) Peel Flour
LAURINDO, Francisco Ryan Mateus ¹
BRAGA, Ana Livya da Costa ¹
ALTINO, Antonio Lairton Gomes ²
ZAMBELLI, Rafael Audino ²
MENDONÇA, Luciana Gama de ³
¹ University for International Integration of the Afro-Brazilian Lusophony
² Universidade Federal do Ceará
³ Universidade da Integração Internacional da Lusofonia Afro-Brasileira
Vol 4, 2026. -
348560

Proximate Composition, Physicochemical Analyzes - (PCA)

In-person poster presentation

Co-authors (6)