Bárbara Teodora Andrade Koelher | SLACA 2019 | Galoá Proceedings

Universidade Estadual de Santa Cruz

Bárbara Teodora Andrade Koelher

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EVALUATION OF THE FERMENTATIVE CAPABILITY OF Saccharomyces cerevisiae L63 IN COCOA HONEY FOR ALCOHOLIC BEVERAGES PRODUCTION
Bárbara Teodora Andrade Koelher ¹
Weclis Renan Koelher Braga ¹
Elizama Aguiar-Oliveira ¹
¹ Universidade Estadual de Santa Cruz
vol. 4, 2019 -
114865

3. Formulation e processing of food (FP)

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