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DEVELOPMENT AND MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION AND "IN VITRO" ANTIMICROBIAL ACTIVITY OF POMEGRANATE JELLY (PUNICA GRANATUM LINN) WITH ADDITION OF SPICES
Vol 14, 2021 -143892 -
DEVELOPMENT AND CHARACTERIZATION OF ALCOHOLIC FERMENTED PRODUCTS BASED ON GREEN COCONUT (COCOS NUCIFERA L.)
Vol 14, 2021 -143941 -
FEASIBILITY STUDY OF DEHYDRATED GREEN COCONUT PULP PRODUCTION
Vol 14, 2021 -144231 -
SUSTAINABLE USE OF GREEN COCONUT PULP IN THE PRODUCTION OF POTENTIALLY PROBIOTIC FERMENTED BEVERAGES
Vol 14, 2021 -144232 -
DEVELOPMENT AND CHARACTERIZATION OF FERMENTED ALCOHOLIC FROM YELLOW VARIETY CHESTNUT TREE FRUIT PULP (Terminalia catappa L.)
Vol 14, 2021 -144249
Publications in other proceedings
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ICBC 2024
STUDY OF THE BIOACTIVE POTENTIAL OF SOURDOUGH INOCULATED WITH LACTIPLANTIBACILLUS PLANTARUM 47 AND LEVILACTOBACILLUS BREVIS 83
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ICBC 2024
EFFECT OF FERMENTATION TIME ON NUTRITIONAL QUALITY OF SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83.
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ICBC 2024
ENHANCING NUTRITIONAL QUALITY THROUGH SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83
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ICBC 2024
STUDY OF RHEOLOGICAL AND TEXTURAL PROPERTIES OF SOURDOUGH INOCULATED WITH LACTIPLANTIBACILLUS PLANTARUM 47 AND LEVILACTOBACILLUS BREVIS 83
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SLACAN 2023
DESENVOLVIMENTO E CARACTERIZAÇÃO DE BEBIDAS FERMENTADAS ALCOÓLICAS DO FRUTO DA CASTANHOLEIRA (Terminalia catappa Linn) VARIEDADES BRANCA E ROXA.
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