Ladyslene Chrísthyns de Paula | ICBC 2026 | Galoá Proceedings

Federal University of Rondônia

Ladyslene Chrísthyns de Paula

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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

Co-authors (6)

Publications in other proceedings

SLACA 2019
FUNCTIONAL AND SENSORY CHARACTERISTICS OF PASTA MADE WITH BABAÇU FLOUR