SLACAN 2023
FERMENTATION OF FLOURS FROM THE AMAZON BIOME: IMPACT ON THEIR COMPOSITION AND TECHNO-FUNCTIONAL PROPERTIES
SLACAN 2023
OBTAINING AN INNOVATIVE FERMENTED INGREDIENT FROM BABASSU AND BRAZIL NUT KERNELS: ADDING VALUE TO FOREST PRODUCTS
SLACAN 2023
Development of plant-based hamburgers using flours from native species to the Amazon Biome
PIBIC 2021
Como diferentes processos tecnológicos podem afetar as propriedades antioxidantes de hidrolisados produzidos a partir de proteínas vegetais?
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