ICBC 2024

ENHANCING NUTRITIONAL AND BIOACTIVE PROPERTIES OF BISCUITS THROUGH THE INCORPORATION OF UMBU AND BURITI PEEL FLOURS: A STUDY ON PHENOLIC CONTENT, ANTIOXIDANT CAPACITY, AND DIETARY FIBER ENRICHMENT

SLACAN 2023

DRYING CURVES OF FORAGE PALM (Opuntia ficus-indica L. Miller) OBTAINED THROUGH ELECTRIC DRYER WITH POTENTIAL FOR FAMILY FARMING

SLACAN 2023

POTENTIAL SYMBIOTIC NON-DAIRY BEVERAGE FERMENTED BY LACTOBACILLI USING WATER-SOLUBLE EXTRACT FROM GERMINATED PURPLE CORN ADDED WITH XYLOOLIGOSACCHARIDES OBTAINED FROM CORNCOB

SLACAN 2023

Emulsifiers as technological improvers in the development of baked microwave bread produced from gluten-free frozen dough.

SLACAN 2023

SUSTAINABLE EXPLOITATION OF INTEGRAL FORAGE PALM FLOUR OBTAINED BY MICROWAVE DEHYDRATION ON WHOLE MAIZE FLOUR EXTRUDED SNACKS