Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Gregory Giacobbo Luz"'
Autor:
Anelise Christ-Ribeiro, Cristiana Costa Bretanha, Gregory Giacobbo Luz, Michele Moraes de Souza, Eliana Badiale-Furlong
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 3, Pp 263-268 (2017)
The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated wit
Externí odkaz:
https://doaj.org/article/f80938ca9e8840d3a34ca61fb0c22622
Autor:
Eliana Badiale-Furlong, Cristiana Costa Bretanha, Michele Moraes de Souza, Gregory Giacobbo Luz, Anelise Christ-Ribeiro
Publikováno v:
Acta Scientiarum: Technology, Vol 39, Iss 3, Pp 263-268 (2017)
Acta Scientiarum. Technology; Vol 39 No 3 (2017); 263-268
Acta Scientiarum. Technology; v. 39 n. 3 (2017); 263-268
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum. Technology; Vol 39 No 3 (2017); 263-268
Acta Scientiarum. Technology; v. 39 n. 3 (2017); 263-268
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34b6b21a4f9c00febc96fbd5af213b08
https://doi.org/10.4025/actascitechnol.v39i3.29099
https://doi.org/10.4025/actascitechnol.v39i3.29099