Fernanda M. Vanin | ICBC 2026 | Galoá Proceedings

University of São Paulo

Fernanda M. Vanin

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INFLUENCE OF PROCESSING METHODS APPLIED TO BABASSU MESOCARP FLOUR ON THE BIOACTIVE COMPOSITION AND ANTIOXIDANT ACTIVITY OF COOKIES
MORAES, Tayná Cristina de Oliveira ¹
PASSOS, Graciele ¹
LOURENÇO, Carla Alves Monaco ¹
SANTOS, Tiago Bratilieri dos ²
PAULA, Ladyslene Chrísthyns de ²
CARVALHO, Rosemary Aparecida de ¹
VANIN, Fernanda Maria ¹
¹ Faculdade de Zootecnia e Engenharia de Alimentos - FZEA/USP
² Universidade Federal de Rondônia | (Federal University of Rondônia)
Vol.2, 2025 -
345220

Sustainability in Food Chain - (SFC)

In-person poster presentation
Effect of fermentation time on the physical, nutritional and mineral properties of cowpea flour subjected to solid-state fermentation with Pleurotus ostreatus
SOUZA, Izabela N. F. ¹
PAIXÃO, Júlia S. ²
VANIN, Fernanda M. ³
¹ University of São Paulo
² Universidade de São Paulo
³ Universidade de São Paulo | (University of São Paulo)
Vol 4, 2026. -
344392

Biochemistry and Biotechnology - (BB)

In-person poster presentation

Co-authors (8)

Publications in other proceedings