Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840

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

Miriam Canesin

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Conservation study of white bread using milk fermented by Lactic Acid Bacteria (LABs)
Formulation e processing of food (FP)

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

bakery

Dairy product

shelf life

-
71229
Milk fermented by lactic acid bacteria as improver of technological characteristics in white bread replacing ingredients and additives
Formulation e processing of food (FP)

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

bakery

Functional bread

Dairy product

-
71385

Co-authors (5)