publicações selecionadas
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artigo académico
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documento
- From Carob Pulp to Cereal Bowls: A Functional Flour for Wellness and Sustainability 2025
- Development of a sustainable functional food based on carob pulp 2024
- New solutions for the food industry: reducing sugar content by enhancing prebiotic functionality 2024
- Development of a carob syrup for incorporation into foods to provide functionality 2024
- Screening of enzymatic complexes for the in-situ production of prebiotics in dairy products 2023
- In-situ enzymatic conversion of sucrose into prebiotic fructooligosaccharides for the development of a functional strawberry preparation 2023
- In-situ development of a functional prebiotic strawberry preparation 2022