Kaciane Andreola in 4th International Congress on Bioactive Compounds

Center for Food Science and Quality – Food Technology Institute, Center for Food Science and Quality – Food Technology Institute, Av. Brasil, 2880 - Vila Nova, Campinas - SP, 13070-178, Center for Food Science and Quality – Food Technology Institute, Av.

Kaciane Andreola

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Trabalhos 1

Valorization of a Bean Processing By-product: Application of Bean Starch as a Drying Aid in the Drum Drying of Mango Pulp
JUNIOR, Edson Ribeiro ¹
ANDREOLA, Kaciane ²
PARRA, Fabíola Guirau ³
COSTA, Bruno Patrício ⁴
SADAHIRA, Mitie Sônia ³
FERRARI, Roseli Aparecida ²
PACHECO, Maria Teresa Bertoldo ²
¹ Centro de Ciência e Qualidade dos Alimentos – Instituto de Tecnologia de Alimentos, Brasil.
² Center for Food Science and Quality – Food Technology Institute, Brazil.
³ Center for Fruit and Vegetable Technology – Food Technology Institute, Brazil.
⁴ Centro Richardson de Tecnologia e Pesquisa de Alimentos - Universidade de Manitoba, Canadá.
Vol.2, 2025 -
348554

Proximate Composition, Physicochemical Analyzes - (PCA)

Pôster

ICBC 2026

4th International Congress on Bioactive Compounds

Kaciane Andreola

Valorization of a Bean Processing By-product: Application of Bean Starch as a Drying Aid in the Drum Drying of Mango Pulp

Coautores(as) (6)

Mitie Sônia Sadahira

Bruno Patrício Costa

Roseli Aparecida Ferrari

Edson Ribeiro Junior

Fabíola Guirau Parra

Maria Teresa Bertoldo Pacheco

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Discussões Científicas de Qualidade