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Publications by Jaciana S. Aguiar
Production of Cupcake-Like Dessert Containing Microbial Biosurfactant as an Emulsifier
PeerJ
Genetics
Molecular Biology
Biochemistry
Biological Sciences
Medicine
Agricultural
Neuroscience
Related publications
Evaluation of Emulsifier Stability of Biosurfactant Produced by Saccharomyces Lipolytica CCT-0913
Brazilian Archives of Biology and Technology
Multidisciplinary
Table 1: Cupcake Dough Using Standard Formulation (100% Vegetable Fat) and Formulations a (50% Vegetable Fat + 50% Biosurfactant), B (25% Vegetable Fat + 75% Biosurfactant) and C (100% Biosurfactant).
Report on the Experimental Production of Dessert Wine
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Production of Biosurfactant by Lactic Acid Bacteria Using Whey as Growth Medium
Turkish Journal of Veterinary and Animal Sciences
Veterinary
Biosurfactant From Lactobacillus Sp. As an Antibiofilm Agent
Biotechnologia
Biotechnology
Plant Science
Biosurfactant Production by Bacillus Subtilis Using Corn Steep Liquor as Culture Medium
Frontiers in Microbiology
Microbiology
Genetic Engineering of Multispecies Microbial Cell Factories as an Alternative for Bioenergy Production
Trends in Biotechnology
Bioengineering
Biotechnology
Oil Wastes as Unconventional Substrates for Rhamnolipid Biosurfactant Production by Pseudomonas Aeruginosa LBI
Biotechnology Progress
Biotechnology
Biosurfactant From Lactococcus Lactis 53 Inhibits Microbial Adhesion on Silicone Rubber
Applied Microbiology and Biotechnology
Applied Microbiology
Biotechnology
Medicine
