ICBC 2024

STUDY OF THE BIOACTIVE POTENTIAL OF SOURDOUGH INOCULATED WITH LACTIPLANTIBACILLUS PLANTARUM 47 AND LEVILACTOBACILLUS BREVIS 83

ICBC 2024

EFFECT OF FERMENTATION TIME ON NUTRITIONAL QUALITY OF SOURDOUGH BREADS INOCULATED WITH Companilactobacillus paralimentarius 41, Lactiplantibacillus plantarum 47 AND Levilactobacillus brevis 83.

ICBC 2022

STUDY OF THE TOTAL PHENOLIC CONTENT OF QUINOA SEED EXTRACTS USING GREEN SOLVENTS FROM AN EXPERIMENTAL DESIGN

ENAG 2019

COMPOSIÇÃO PROXIMAL E ATIVIDADE ANTIOXIDANTE DOS FRUTOS DE QUIPÁ (Tacinga inamoena) PROVENIENTES DO SERIDÓ PARAIBANO

IV ENAG

DESENVOLVIMENTO DE GOMA DE MANDIOCA COLORIDA COM BIOATIVOS DA BETERRABA (BETA VULGARIS)