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COMPOSIÇÃO NUTRICIONAL DE COCADAS COM AÇAÍ
Vol 14, 2021 -144438 -
CONTAGEM DE MICRORGANISMOS PROBIOTICOS EM QUEIJO FRESCAL
Vol 14, 2021 -143247 -
COMPOSTOS BIOATIVOS DA POLPA DE AÇAÍ RORAIMENSE
Vol 14, 2021 -144463 -
VALOR NUTRICIONAL DE PÃO A BASE DE FARINHA DE BATATA - DOCE OBTIDA DE CULTIVO AGROECOLOGICO
Vol 14, 2021 -143640 -
COMPOSIÇÃO NUTRICIONAL DE IOGURTE ZERO LACTOSE DE ALTO TEOR PROTEICO ELABORADO COM CASEINATO DE CÁLCIO
Vol 14, 2021 -144468
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SLACAN 2025
Physicochemical and Technological Characterization of Annatto Bran: Potential for Application in the Food Industry
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SLACAN 2025
ANTIBIOTIC RESISTANCE OF LACTIC ACID BACTERIA: EFFECTS ON YOGURT FERMENTATION
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ICBC 2024
PREBIOTIC POTENTIAL OF HYDROLYZATES OBTAINED BY IN VITRO GASTROINTESTINAL DIGESTION OF PEA PROTEIN
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ICBC 2024
PREBIOTIC POTENTIAL OF HYBRID REQUEIJÃO
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SLACAN 2023
EFFECT OF AGE-RELATED GASTROINTESTINAL ALTERATIONS ON PROTEIN HYDROLYSIS DURING IN VITRO DIGESTION OF HIGH-PROTEIN YOGURT
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