Evandro Leite de Souza | ICBC 2024 | Galoá Proceedings

Evandro Leite de Souza

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ENHANCING NUTRITIONAL QUALITY THROUGH SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83
RODRIGUES, Tatiana Zanella
BARNABÉ, Maria Laysa Cirilo
MEDEIROS, Ana Regina Simplício de ¹
BARBOSA, Gabriel Victor Pinheiro
COUTO, Marcus Vinicius de Souza
SILVA, Jaielison Yandro Pereira da ²
OLIVEIRA, Maria Elieidy Gomes de ²
SOUZA, Evandro Leite de ²
GONÇALVES, Ingrid Conceição Dantas
GARCIA, Estefânia Fernandes
¹ Federal University of Paraiba
² Universidade Federal da Paraíba | (Federal University of Paraíba)
Vol 3, 2024. -
319233

Fermentation; production and application of enzymes in food; prebiotics, probiotics, pos-biotics; microbial or enzymatic production of products of interest to food; genetically modified foods and microorganisms; biochemical changes post-harvest – (BB)

Poster

Co-authors (9)

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