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Priscilla Diniz Lima da Silva Bernardino

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1

Publications

24

Citations

1

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2021

Active since

Affiliations

Universidade Federal da Paraíba(Current)

Priscilla Diniz Lima da Silva Bernardino is an author at Universidade Federal da Paraíba specializing in nutrition, food engineering, and food technology.

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Publications per year

2021–2021

1

Publications

1

The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt

Weysser Felipe Cândido de Souza, Carlos Roberto Souza do Amaral, Priscilla Diniz Lima da Silva Bernardino · International Journal of Gastronomy and Food Science · 2021 · 24 citations

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