Lethicia Barbosa Costa | SLACAN 2025 | Galoá Proceedings

Federal University of Mato Grosso do Sul

Lethicia Barbosa Costa

Also published on: SLACAN 2023

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PROTEIN PLANT DRINK BASED ON BACURI AND BOCAIUVA FRUITS: INNOVATION, SUSTAINABILITY AND SENSORY ACCEPTANCE
MACEDO, Maria Lígia Rodrigues ¹
COSTA, Lethicia Barbosa ¹
COELHO, Larissa Souza ¹
JACOBOWSKI, Ana Cristina Rauen ¹
SANCHES, Fabiane La Flor Ziegler ¹
PENZO, Iara ²
TEODORO, Paulo Eduardo ¹
TEODORO, Larisse Ribeiro ¹
¹ Universidade Federal de Mato Grosso do Sul
² USP
Vol.2, 2025 -
330853

Food Science and Nutrition (CN)

Poster
VEGETABLE PROTEIN DRINK FLAVORED WITH BOCAIUVA: DEVELOPMENT AND SENSORY ACCEPTANCE BY PRACTITIONERS OF PHYSICAL ACTIVITY
COELHO, Larissa Souza ¹
COSTA, Lethicia Barbosa ¹
SANCHES, Fabiane La Flor Ziegler ¹
¹ Universidade Federal de Mato Grosso do Sul
Vol.2, 2025 -
329559

Sensory Sciences and Consumer Profile (CS)

Poster
PRE-WORKOUT FUNCTIONAL FRAPUCCINO: SENSORY DEVELOPMENT AND ACCEPTANCE
COELHO, Larissa Souza ¹
ARENHART, Gabriela ¹
FERREIRA, Giovana Oliveira Cogo ¹
LIMA, Gabriela Santana de ¹
BOLDORI, Lucas Castilho dos Santos ¹
CALLEGARO, Isadora Antunes ¹
ASSATO, Juliana Akemi Ota ¹
COSTA, Maria Letícia Silva ¹
ALBUQUERQUE, Noemi de ¹
CARDOZO, Rafaela Maria de Oliveira ¹
CRISTALDO, Thais Ortiz ¹
ROSA, Gabriela Alves Da ¹
COSTA, Lethicia Barbosa ¹
VASCONCELOS, Mayara Pereira ¹
PEREIRA, Maria Cecília Chaves ¹
SANCHES, Fabiane La Flor Ziegler ¹
¹ Universidade Federal de Mato Grosso do Sul
Vol.2, 2025 -
329510

Sensory Sciences and Consumer Profile (CS)

Poster

Publications in other proceedings

SLACAN 2023
DESENVOLVIMENTO DE GEL DE CARBOIDRATO DE BETERRABA E CAJÁ: CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL