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ENHANCING NUTRITIONAL QUALITY THROUGH SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83
Vol 3, 2024. -319233 -
EFFECT OF FERMENTATION TIME ON NUTRITIONAL QUALITY OF SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83.
Vol 3, 2024. -318613
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CBPC 2026
Potencial de revestimento com óleo de coco verde na conservação de tomate-cereja
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SLACAN 2025
VALORIZATION OF GREEN COCONUT SOLID ALBUMEN FOR VIRGIN COCONUT OIL PRODUCTION: COMPOSITION AND BIOACTIVE PROPERTIES
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SLACAN 2025
DEVELOPMENT AND CHARACTERIZATION OF A KOMBUCHA-LIKE FERMENTED BEVERAGE FROM GREEN COCONUT SOLID ALBUMEN (Cocos nucifera L. var. nana)
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SLACAN 2025
UNCONVENTIONAL PLANTS IN KOMBUCHA FERMENTATION: SUSTAINABLE INNOVATION IN FOOD SCIENCE
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SLACAN 2023
DESENVOLVIMENTO E CARACTERIZAÇÃO DE BEBIDAS FERMENTADAS ALCOÓLICAS DO FRUTO DA CASTANHOLEIRA (Terminalia catappa Linn) VARIEDADES BRANCA E ROXA.
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