SLACAN 2023
ELABORAÇÃO E CARACTERIZAÇÃO DE BOLOS SEM GLÚTEN CONTENDO FARINHA MISTA DE POLPA E CASCA DE BANANA VERDE
SLACAN 2023
DESENVOLVIMENTO DE EXTRATO SOLÚVEL E PASTA DE AMENDOIM COM ADIÇÃO DE MACAÚBA
SLACAN 2023
CARACTERIZAÇÃO FÍSICO-QUÍMICA, QUÍMICA E MICROBIOLÓGICA, E AVALIAÇÃO DA VIDA DE PRATELEIRA DE KOMBUCHA DE CHÁ VERDE
ICBC 2022
Characterization and In vitro Protein Digestibility of Toasted Sorghum Flours to Evaluate Their Potential Use in "Farofa" Formulations
With nearly 200,000 papers published, Galoá empowers scholars to share and discover cutting-edge research through our streamlined and accessible academic publishing platform.
Learn more about our products:
This proceedings is identified by a DOI , for use in citations or bibliographic references. Attention: this is not a DOI for the paper and as such cannot be used in Lattes to identify a particular work.
Check the link "How to cite" in the paper's page, to see how to properly cite the paper