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  1. 1
    Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products

    Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products by Marina Rocha Komeroski, Viviani Ruffo de Oliveira

    Published 2023-07-01
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  2. 2
    Overview on bioactive compounds’ profile of Brassicaceae microgreens: An approach on different production systems and the use of elicitors

    Overview on bioactive compounds’ profile of Brassicaceae microgreens: An approach on different production systems and the use of elicitors by Marina Rocha Komeroski, Alessandro de Oliveira Rios, Simone Hickmann Flores, Tâmmila Venzke Klug

    Published 2023-09-01
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