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Jessica B. Santos

affiliation not provided to SSRN

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Scholarly Papers (1)

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Sourdough bioprocessing with autochthonous lactic acid bacteria and Opuntia dillenii improves functional and technological properties of whole wheat bread

Number of pages: 90 Posted: 21 May 2026
Marcus V. S. Couto, Evandro Leite de Souza, Ana R. S. Medeiros, Gabriel V. P. Barbosa, Geovanna M. S. O. Campos, Maria L. C. Barnabé, Tatiana Z. Rodrigues, Jessica B. Santos, Marcos dos Santos Lima, Taliana Kênia Alencar Bezerra, Matheus B. Silva, Carlos A. A. Gadelha, Maria E. G. Oliveira and Estefânia Fernandes Garcia
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Federal Institute of Sertão Pernambucano, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Universidade Federal da Paraíba
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Sourdough, Lactic acid bacteria, Opuntia dillenii, Antioxidant activity, Protein digestibility, Whole wheat bread