ICBC 2026

INFLUENCE OF PROCESSING ON BIOACTIVE COMPOUNDS OF A FERMENTED CHICKPEA FLOUR PLANT-BASED BEVERAGE

XV CIBIA

PRELIMINARY DEVELOPMENT OF A FERMENTED VEGETABLE BEVERAGE MADE FROM CHICKPEA FLOUR

XV CIBIA

INFLUENCE OF PROTEIN CONTENT ON SYNERESIS AND PHENOLIC COMPOUNDS IN A FERMENTED CHICKPEA FLOUR BEVERAGE

SLACAN 2025

Estabilidade de compostos fenólicos do café verde encapsulado na aplicação em bebida funcional de chá com néctar de fruta

ICBC 2024

APPLICATION OF MICROPARTICLES CONTAINING BIOACTIVES FROM PEANUT RESIDUE IN YOGURT