Publicações em outros proceedings
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slaca-2017
CARACTERÍSTICAS NUTRICIONAIS DE SUCO DE Pilosocereus gounellei (XIQUE-XIQUE)
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slaca-2017
IN VITRO EVALUATION OF PROBIOTIC POTENTIAL OF CAPRINE YOGURT ADDED WITH Lactobacillus acidophilus AND FLAVORED WITH HONEY FROM Melipona scutellaris
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slaca-2017
VIABILITY OF Lactobacillus acidophilus IN CAPRINE YOGURT FLAVORED WITH BEE HONEY FROM Melipona scutellaris AND ITS INFLUENCE ON THE TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES
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slaca-2017
ELABORATION AND CHARACTERIZATION OF CAKE PRODUCED WITH GHERKIN FLOUR (Cucumis anguria L.)
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IUFoST
EVALUATION OF PROTECTIVE EFFECT OF COALHO CHEESE IN SURVIVAL OF LACTOBACILLUS ACIDOPHILUS (LA-5) UNDER SIMULATED GASTROINTESTINAL CONDITIONS