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Improvement of protein digestibility and modification of physical properties of cowpea flour by autoclaving and fermentation
Vol.2, 2025 -331804 -
Impact of autoclavage and fermentation with Pleurotus ostreatus on technofunctional properties and mineral concentration of cowpea flours
Vol.2, 2025 -331772 -
Processing as a strategy for the valorization and greater use of babassu mesocarp
Vol.2, 2025 -331602 -
INNOVATIVE EDIBLE FILMS BASED ON PEIXINHO DA HORTA AND AGAR-AGAR: DEVELOPMENT AND CHARACTERIZATION
Vol.2, 2025 -323946
Publications in other proceedings
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ICBC 2024
EFFECT OF THE ADDITION OF BLACKBERRY PHENOLIC COMPOUNDS ON THE PROPERTIES OF CREATINE SUPPORT GUMS
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ICBC 2024
EFFECT OF SOLID-STATE FERMENTATION ON THE COMPONENT PROFILE OF DIFFERENT COWPEA FLOURS
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ICBC 2024
BIOACTIVE COMPOSITION OF BABASSU (Attalea speciosa) MESOCARP FLOUR PRODUCED BY DIFFERENT TREATMENTS
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ICBC 2024
Influence of raw material processing on the release of phenolic compounds in Pupunha (Bactris gasipaes) cookies during in vitro digestion
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SLACAN 2023
PRODUCTION OF “LEATHER” SNACKS BASED ON BEETROOT PEEL
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