Publications in other proceedings
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ICBC 2022
Study of the nutritional and aging characteristics of breads made with lyophilized sourdough inoculated with strains of Lactobacillus pentosus 129 and Lactobacillus fermentum 139, isolated and in co-culture.
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ENAG 2019
SELEÇÃO E AVALIAÇÃO DE CEPAS DE LACTOBACILLUS SPP. COMO CULTIVO INICIADOR E SEU IMPACTO NAS CARACTERÍSTICAS DO FERMENTO NATURAL E PÃES DESENVOLVIDOS
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