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AVALIAÇÃO DAS CARACTERÍSTICAS FÍSICO-QUÍMICAS E MICROBIOLÓGICAS DE PÃES DESENVOLVIDOS OU NÃO COM FERMENTO NATURAL LIOFILIZADO INOCULADO OU NÃO COM CEPAS DE LACTOBACILLUS SPP.
Vol 14, 2021 -143760 -
POSSIBLE RELATION BETWEEN PLANT FOOD MATRICES AND VIRULENCE CHARACTERISTICS OF LACTIC ACID BACTERIA
Vol 14, 2021 -144199 -
EFFECT OF DIFFERENT FOOD MATRICES ON THE VITALITY STATUS OF LACTOBACILLUS ssp. WITH PROBIOTIC POTENTIAL
Vol 14, 2021 -143814 -
SUSTAINABLE USE OF GREEN COCONUT PULP IN THE PRODUCTION OF POTENTIALLY PROBIOTIC FERMENTED BEVERAGES
Vol 14, 2021 -144232 -
DESENVOLVIMENTO DE FERMENTO NATURAL LIOFILIZADO, INOCULADO COM CEPAS DE LAC-TOBACILLUS SSP. E ASPECTOS DE QUALIDADE DO FERMENTO.
Vol 14, 2021 -143757
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UNCONVENTIONAL PLANTS IN KOMBUCHA FERMENTATION: SUSTAINABLE INNOVATION IN FOOD SCIENCE
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