Graciele Rodrigues de Passos | SLACAN 2025 | Galoá Proceedings

Faculdade de Zootecnia e Engenharia de Alimentos USP

Graciele Rodrigues de Passos

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Improvement of protein digestibility and modification of physical properties of cowpea flour by autoclaving and fermentation
PAIXÃO, Júlia Silva da ¹
PASSOS, Graciele Rodrigues de ¹
SANTOS, Yves José Souza ¹
PALLONE, Elíria Maria de Jesus Agnolon ¹
VANIN, Fernanda Maria ²
¹ Faculdade de Zootecnia e Engenharia de Alimentos USP
² Universidade de São Paulo
Vol.2, 2025 -
331804

Biochemistry and Biotechnology (BB)

Poster
Processing as a strategy for the valorization and greater use of babassu mesocarp
PASSOS, Graciele Rodrigues de ¹
PAIXÃO, Júlia Silva da ¹
LOURENÇO, Carla Alves Monaco ¹
CARVALHO, Rosemary Aparecida de ¹
VANIN, Fernanda Maria ¹
¹ Faculdade de Zootecnia e Engenharia de Alimentos USP
Vol.2, 2025 -
331602

Food Formulation and Processing (FP)

Poster

Co-authors (6)

Publications in other proceedings

ICBC 2024
BIOACTIVE COMPOSITION OF BABASSU (Attalea speciosa) MESOCARP FLOUR PRODUCED BY DIFFERENT TREATMENTS