Renata Nolasco Braga-Souto

PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA

M. L. Oliveira, Juliana Pinto de Lima, Renata Nolasco Braga-Souto, 2021 .

Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour

Renata Nolasco Braga-Souto, C. R. Vieira, Lara Maria dos Santos Ferraz e Silva, 2022, International Journal of Gastronomy and Food Science.

Evaluation of the use of pequi pulp flour in breaded meat

Juliana Pinto de Lima, Renata Nolasco Braga-Souto, Thalita Cordeiro Santos, 2020 .