Guilherme Oliveira Nogueira | ICBC 2026 | Galoá Proceedings

University for International Integration of the Afro-Brazilian Lusophony

Guilherme Oliveira Nogueira

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Development of an edible coating containing Plectranthus amboinicus powder for frozen dough products
MENDONÇA, Luciana Gama de ¹
ZAMBELLI, Rafael Audino ²
LAURINDO, Francisco Ryan Mateus ¹
NOGUEIRA, Guilherme Oliveira ¹
OLIVEIRA, Lana Larissa Dos Santos ¹
¹ University for International Integration of the Afro-Brazilian Lusophony
² Universidade Federal do Ceará
Vol.2, 2025 -
348933

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

In-person poster presentation
Technological evaluation of breads developed with the addition of Plectranthus amboinicus powder
MENDONÇA, Luciana Gama de ¹
ZAMBELLI, Rafael Audino ²
LAURINDO, Francisco Ryan Mateus ¹
Nogueira, G. O. ³
VASCONCELOS, C. R. S. ³
¹ University for International Integration of the Afro-Brazilian Lusophony
² Universidade Federal do Ceará
³ University for International Integration of the Afro-Brazilian Lusophony | (University for International Integration of the Afro-Brazilian Lusophony)
Vol 4, 2026. -
348867

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

In-person poster presentation

Co-authors (5)

Publications in other proceedings

SLACAN 2025
DESENVOLVIMENTO DE PRODUTOS ADICIONADO COM A FARINHA DA CASCA E SEMENTES DA JACA (Artocarpus heterophyllus).