Isolation and characterization of yam (Dioscorea alata L.) starch from Brazil
Oliveira, Aryane Ribeiro, Chaves Ribeiro, Alline Emannuele, Gondim, Ítalo Careli, Alves dos Santos, Elaine, Resende de Oliveira, Érica, Mendes Coutinho, Gabriela Silva, Soares Júnior, Manoel Soares, Caliari, Márcio
Published in Food science & technology (01.09.2021)
Published in Food science & technology (01.09.2021)
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Journal Article
Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria
Coutinho, Gabriela Silva Mendes, Ribeiro, Alline Emannuele Chaves, Prado, Pryscilla Martins Carrijo, Oliveira, Érica Resende, Careli‐Gondim, Ítalo, Oliveira, Aryane Ribeiro, Soares Júnior, Manoel Soares, Caliari, Márcio, Vilas Boas, Eduardo Valério de Barros
Published in International journal of food science & technology (01.10.2021)
Published in International journal of food science & technology (01.10.2021)
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Modeling sorption properties of maize by-products obtained using the Dynamic Dewpoint Isotherm (DDI) method
Cristina Duarte Marques, Renata, Resende Oliveira, Érica, Silva Mendes Coutinho, Gabriela, Emannuele Chaves Ribeiro, Alline, Souza Teixeira, Camila, Soares Soares Júnior, Manoel, Caliari, Márcio
Published in Food bioscience (01.12.2020)
Published in Food bioscience (01.12.2020)
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Journal Article
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties
Coutinho, Gabriela Silva Mendes, Ribeiro, Alline Emannuele Chaves, Prado, Priscylla Martins Carrijo, Oliveira, Érica Resende, Careli-Gondim, Ítalo, Oliveira, Aryane Ribeiro, Soares Júnior, Manoel Soares, Caliari, Márcio, Vilas Boas, Eduardo Valério de Barros
Published in Journal of food science and technology (01.10.2023)
Published in Journal of food science and technology (01.10.2023)
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Journal Article