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ENHANCEMENT OF CURCUMIN CONTENT IN WATER BY ENZYME-ASSISTED EXTRACTION: A STUDY OF INTERACTIONS OF CURCUMIN AND STARCH FROM TURMERIC
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RESPONSE SURFACE METHODOLOGY OPTIMIZATION OF BACTERIAL CELLULOSE PRODUCTION BY KOMAGATAEIBACTER HANSENII ATCC 53582 USING CARBON SOURCES BY TURMERIC HYDROLYSATE
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STATISTICAL OPTIMIZATION OF LEVAN FROM GLUCONOBACTER CERINUS BM11
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SLACA 2019
Characterization of levan produced from acetic acid bacteria strains
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SLACA 2019
SABORES REGIONAIS: FERMENTADO ALCOÓLICO DE MANGABA (Hancornia speciosa) DO CERRADO BRASILEIRO.
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SLACA 2019
INTERNAL PREFERENCE MAPPING BASED ON THE ACCEPTANCE BY CONSUMERS AND CHEFS AS STRATEGY FOR MINI TOMATO BREEDING
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SLACA 2019
SENSORY ANALYSIS OF ICE CREAM WITH CAMU-CAMU PULP: A PROPOSAL TO USE THE AMAZONIAN FRUIT FOR THE CONSUMER MARKET
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