Publications in other proceedings
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SLACA 2019
EVALUATION OF THE FERMENTATIVE CAPABILITY OF Saccharomyces cerevisiae L63 IN COCOA HONEY FOR ALCOHOLIC BEVERAGES PRODUCTION
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SLACA 2019
THERMAL DETERMINATION IN THE CUPUASSU (Theobroma grandiflorum) ALMONDS PROPERTIES
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SLACA 2019
SACCHARIFICATION OF BREWER’S SPENT GRAIN AND COCOA PODS BY THERMAL AND ENZYMATIC HYDROLYSIS
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SLACA 2019
CLARIFICATION OF COCOA HONEY WITH PECTINASES AND BENTONITE
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