Miriam Canesin | SLACA | Galoá Proceedings

Department of Food and Nutrition - School of Food Engineering, UNICAMP – Campinas, SP, Brasil

Miriam Canesin

Trabalhos (2)

Conservation study of white bread using milk fermented by Lactic Acid Bacteria (LABs)
Miriam Canesin ¹
Rebeca Salvador Reyes ²
Jhoseline Guillén Sánchez ²
Andre Silva ²
CAROLINE JOY STEEL ²
Maria Teresa Pedrosa Silva Clerici ²
¹ Department of Food and Nutrition – School of Food Engineering, UNICAMP - Campinas, SP, Brazil
² Department of Food Technology - School of Food Engineering, UNICAMP – Campinas, SP, Brazil
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71229

Formulação e processamento de alimentos (FP)

Pôster
Milk fermented by lactic acid bacteria as improver of technological characteristics in white bread replacing ingredients and additives
Rebeca Salvador Reyes ¹
Jhoseline Guillén Sánchez ¹
Miriam Canesin ²
Andre Silva ¹
CAROLINE JOY STEEL ¹
Maria Teresa Pedrosa Silva Clerici ¹
¹ Department of Food Technology - School of Food Engineering, UNICAMP – Campinas, SP, Brasil
² Department of Food and Nutrition - School of Food Engineering, UNICAMP – Campinas, SP, Brasil
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71385

Formulação e processamento de alimentos (FP)

Pôster

Co-autores (5)