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INFLUENCE OF RIPENING STAGE ON THE PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ‘PALMER’ MANGO PEEL FLOUR
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SLACAN 2025
EXPLORANDO A COMPOSIÇÃO FÍSICO-QUÍMICA DE SUBPRODUTOS DA MANGICULTURA: CARACTERIZAÇÃO DA CASCA E CAROÇO DE FRUTOS
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SLACAN 2025
FARINHA DE SUBPRODUTOS DA BANANA BRS SCS451 CATARINA COMO FONTE DE FIBRAS
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ICBC 2024
TOTAL AND RESISTANT STARCH CONTENT IN GREEN BANANA FLOUR FROM DIFFERENT CULTIVARS
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ICBC 2024
BANANA FRUITS WITH HIGH CONTENT OF RESISTANT STARCH: EFFECT OF GENOTYPES AND PHOSPHORUS FERTILIZATION
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SLACAN 2023
INCLUSÃO DA FARINHA DE CASCA DE MANGA ‘PALMER’ EM FORMULAÇÕES DE BISCOITO
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