Andressa Lemos | SLACA 2021 | Galoá Proceedings

Síntese de Fármacos / Farmanguinhos / Fiocruz

Andressa Lemos

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ACIDITY, FIRST FERMENTATION INTERVAL AND THE FORMATION OF RESISTANT STARCH IN BREAD
andressa.cunhalemos ¹
Luiza Ribeiro ¹
Eliana Badiale Furlong ¹
¹ Universidade Federal do Rio Grande/ Escola de Química e Alimentos
Vol 14, 2021 -
143717

Food Formulation and Processing (FP)

Pôster
GLUTELINS IN BREAD MANUFACTURED AT DIFFERENT FERMENTATION TIMES
andressa.cunhalemos ¹
Luiza Ribeiro ¹
Eliana Badiale Furlong ¹
¹ Universidade Federal do Rio Grande/ Escola de Química e Alimentos
Vol 14, 2021 -
143715

Food Formulation and Processing (FP)

Pôster

Co-authors (2)

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