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Francieli Begnini Siepmann

Federal University of Paraná

7

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Feasibility of bioethanol production from rice bran

2020 Semina-ciencias Agrarias
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Brazilian sourdough: microbiological, structural, and technological evolution

2019 European Food Research and Technology
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Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

2019 Lwt - Food Science and Technology
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Impact of microbial growth inhibition and proteolytic activity on the stability of a new formulation containing a phytate-degrading enzyme obtained from mushroom

2016 Preparative Biochemistry & Biotechnology
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