Also published on: ICBC 2022
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SLACAN 2025
Development of Wholemeal Sourdough Bread Supplemented with Opuntia ficus-indica and Autochthonous Lactic Acid Bacteria
SLACAN 2023
VIABILIDADE TECNOLÓGICA DE LEVEDURAS ISOLADAS EM FERMENTOS NATURAIS DO ESTADO DA PARAÍBA
SLACAN 2023
SELEÇÃO DE CEPAS DE BACTÉRIAS ÁCIDO-LÁTICAS ISOLADAS DE DIFERENTES REGIÕES CLIMÁTICAS DA PARAÍBA PARA APLICAÇÃO NA PANIFICAÇÃO
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.
ENAG 2019
CARACTERIZAÇÃO MICROBIOLÓGICA E FÍSICO-QUÍMICA DE FRUTAS CONSERVADAS POR DESIDRATAÇÃO OSMÓTICA COMERCIALIZADAS NA CIDADE DE JOÃO PESSOA: COMPARAÇÃO ENTRE OS PRODUTOS INDUSTRIALIZADOS E ARTESANAIS
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