ICBC 2024

FREE JAR PROFILING: AN INNOVATIVE APPROACH TO OBTAIN THE DRIVER OF LIKING OF DULCE DE LECHE ADDED WITH PREBIOTICS

ICBC 2024

Impact of probiotic fermentation on the concentration of bioacessible phenolic compounds in kiwi and soursop pulps

ICBC 2022

MINAS FRESCAL CHEESE ELABORATED WITH THERMOSONICATED RAW MILK: BIOACTIVE COMPOUNDS, MICROBIAL REDUCTION, AND CONSUMER ACCEPTANCE.

ICBC 2022

THERMOSONICATION EXTENDS THE MICROBIAL SHELF LIFE AND CONSERVES THE BIOACTIVE COMPOUNDS AND VOLATILE PROFILING OF JAMUN FRUIT DAIRY DESSERT

ICBC 2022

THERMOSONICATION IN JAMUN FRUIT DAIRY DESSERT: ENGINEERING FACTORS AND PHYSICAL PARAMETERS