Also published on: SLACAN 2025
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French-style breads with annatto bran addition: effects on bread technological characteristics
SLACAN 2025
Physicochemical and Technological Characterization of Annatto Bran: Potential for Application in the Food Industry
SLACAN 2025
EFFECT OF ENZYMATIC TREATMENT ON THE RECOVERY OF BIOACTIVE COMPOUNDS FROM BARK OF ANNATTO AND ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF THE EXTRACTS OBTAINED
SLACAN 2025
OBTAINING STARCH AND BRAN FROM BLEACHED ANNATTO SEEDS AND EVALUATION OF THEIR ANTIOXIDANT AND TECHNOLOGICAL PROPERTIES
SLACA 2021
QUALITY OF STINGLESS BEES HONEY FROM THE CAATINGA AND ATLANTIC FOREST BIOMES
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