Amanda Marília da Silva Sant’Ana

Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration

T. C. Pimentel, M. Magnani, M. Madruga, 2021, LWT.

Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics?

S. Alves, T. C. Pimentel, M. Magnani, 2021 .