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FUNGAL PECTINASE AND HYDROLASES PRODUCTION BY SOLID-STATE FERMENTATION.
vol. 4, 2019 -117117 -
EVALUATION OF ACRYLAMIDE REDUCTION POTENTIAL IN COFFEE BY L-ASPARAGINASES FROM Aspergillus oryzae IOC 3999 AND Aspergillus niger IOC 0203
vol. 4, 2019 -115865 -
EFFECT OF PAPAIN ENZYME ADDITION BY INJECTION AND MARINATION IN BEEF FOR ELDERLY CONSUMPTION
vol. 4, 2019 -115000 -
Encapsulation efficiency and in vitro gastrointestinal survival of Lactobacillus reuteri immobilized in alginate-cashew gum blends
vol. 4, 2019 -115857 -
PRODUÇÃO DE ISOMALTULOSE A PARTIR DE CÉLULAS LIVRES DE Erwinia sp. D12, Klebsiella sp. E Serratia plymuthica
vol. 4, 2019 -114746
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SLACAN 2025
PRODUÇÃO DE QUITINASES EXTRACELULARES POR BACTÉRIAS INIBIDORAS DE FUNGOS
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SLACAN 2025
Assessment of Pre-Treatment Effects on Adzuki Bean (Vigna angularis) Samples for the Production of Protein Concentrates
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SLACAN 2023
CINÉTICA DA HIDRÓLISE DO RESÍDUO DE PROCESSAMENTO DO PEIXE TAMBATINGA E PROPRIEDADES ANTIOXIDANTES DO HIDROLISADO PROTEICO
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ICBC 2022
Antioxidant properties of tambatinga (Colossoma macropomum x Piaractus brachypomus) protein hydrolysates
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SLACA 2021
How can some parameters of process affect the α-amylase production by Aspergillus oryzae using chicken viscera flour as substrate under solid state fermentation?
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