Also published on: SLACAN 2025
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Physicochemical and Technological Characterization of Annatto Bran: Potential for Application in the Food Industry
SLACAN 2025
ANTIBIOTIC RESISTANCE OF LACTIC ACID BACTERIA: EFFECTS ON YOGURT FERMENTATION
ICBC 2024
PREBIOTIC POTENTIAL OF HYDROLYZATES OBTAINED BY IN VITRO GASTROINTESTINAL DIGESTION OF PEA PROTEIN
ICBC 2024
PREBIOTIC POTENTIAL OF HYBRID REQUEIJÃO
ICBC 2022
ANTHOCYANINS IN BRS ANEMBÉ SWEET POTATO AND ITS FLOUR
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