[HTML][HTML] Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient
Nowadays, food lost by fungal contamination is one of the main safety problems for the
bakery industry. As the consumer is rejecting the use of regular food additives new methods …
bakery industry. As the consumer is rejecting the use of regular food additives new methods …
Physicochemical Characterization, Proximate Composition and Fatty Acid Profile of Fruits from Brazilian Northeast Agrobiodiversity
RLG Soares, RC Assis, AEP Mendes… - Brazilian Archives of …, 2024 - SciELO Brasil
The objective was to evaluate the physicochemical characteristics, nutritional composition
and fatty acid profile of eleven exotic fruits in Brazil Northeast. The fruits, except pequi …
and fatty acid profile of eleven exotic fruits in Brazil Northeast. The fruits, except pequi …