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Technologie Alimentaire
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Evaluation of fatigue-reducing biogenic compounds in a functional beverage
Development and characterization of a potentially synbiotic dairy-based spread p...
Structural behavior of ice creams formulations varying the fat base
Technological development of Bacillus coagulans BVB5 as potential probiotic stra...
Partial substitution of wheat flour by amaranth (Amaranthus cruentus L.), quinoa...
Effect of the addition of cultures over the microbial profile and the survival of...
Development of probiotic, prebiotic and symbiotic açai mix
Impact of the incorporation of probiotic strains and fruit by-products in fermented...
Development of synbiotic caprine petit-suisse cheese with açai (Euterpe oleracea...
Production of sandwich cookies with the formation of organogel in the fatty base
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