-
Innovation and Valorization of Copioba Flour: Product Development
Vol.2, 2025 -333886 -
INNOVATION AND TRADITIONAL FOODS: A CASE STUDY OF COPIOBA FLOUR FROM THE RECÔNCAVO BAIANO
Vol.2, 2025 -333859 -
COPIOBA FLOUR, HERITAGE AND PRODUCTION PROCESSES: COMPARING THE USE OF OVENS WITH CLAY BOWLS AND WITH STAINLESS STEEL BASINS
Vol.2, 2025 -333858
Publications in other proceedings
-
SLACA 2021
AN ANALYSIS OF THE CONTRIBUTIONS OF THE GEOGRAPHICAL INDICATION OF CACAU CABRUCA SUL BAHIA TO PROMOTE ENVIRONMENTAL SUSTAINABILITY AND REGIONAL DEVELOPMENT
-
SLACA 2021
STUDY OF SENSORY CHARACTERIZATION AND GASTRONOMICAL FEASIBILITY OF MADIOCA PASTE FOR SALTY PIE COVERING IN CURRENT CONFECTIONERY
-
SLACA 2021
A CHARACTERIZATION STUDY OF CURRENT AND POSSIBLE USES OF TAPIOCA FLOUR IN CURRENT BRAZILIAN GASTRONOMY
-
SLACA 2021
A STUDY OF THE USE OF CLAY BOWLS AND STAINLESS STEEL OVENS IN THE PRODUCTION OF COPIOBA FLOUR IN RECÔNCAVO BAIANO
-
SLACA 2019
CASE STUDY OF SALVADOR GOURMET INFORMAL SECTOR: THE ACTORS, CHARACTERIZATION, AND EXHIBITION OF PRODUCTS
Streamline your Scholarly Event
With nearly 200,000 papers published, Galoá empowers scholars to share and discover cutting-edge research through our streamlined and accessible academic publishing platform.
Learn more about our products:
