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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 -
PRODUCTION AND CHARACTERIZATION OF AN ALCOHOLIC FERMENTED BEVERAGE BASED ON PURPLE CHESTNUT FRUIT (Terminalia catappa L.)
Vol 14, 2021 -144264 -
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
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VALORIZATION OF GREEN COCONUT SOLID ALBUMEN FOR VIRGIN COCONUT OIL PRODUCTION: COMPOSITION AND BIOACTIVE PROPERTIES
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DEVELOPMENT AND CHARACTERIZATION OF A KOMBUCHA-LIKE FERMENTED BEVERAGE FROM GREEN COCONUT SOLID ALBUMEN (Cocos nucifera L. var. nana)
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UNCONVENTIONAL PLANTS IN KOMBUCHA FERMENTATION: SUSTAINABLE INNOVATION IN FOOD SCIENCE
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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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