01322nam a2200217 a 450000100080000000500110000800800410001910000170006024501290007726002940020650000500050052003930055065000130094365000140095665000270097070000190099770000250101670000260104170000200106770000170108721690982024-12-13       2024    bl uuuu     u00u1 u    #d1 aCOSTA, I. M.  aMicrobiological evaluation of raw, extruded, roasted, and pre-cooked whole-grain pearl millet flours.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 29., 2024. Florianópolis. Trabalhos aprovados. O futuro dos alimentos: inovação, saúde e sustentabilidade na cadeia produtiva de alimentos. Santa Catarina: Sociedade Brasileira de Ciência e Tecnologia de Alimentos.c2024  aCBCTA. 14 a 17 de Outubro de 2024. E-pôster.  aPearl millet grains are rich in fiber, proteins, and minerals. Processes such as roasting, pre-cooking, and extrusion can enhance the physicochemical, sensory, and microbiological quality of this cereal, resulting in a variety of food products. This study aimed to assess the impact of extrusion, roasting, and pre-cooking on the microbiological counts of whole-grain pearl millet flours.  aAlimento  aExtrusão  aTecnologia de Alimento1 aBARBOSA, C. D.1 aSALOTTI-SOUZA, B. M.1 aCARVALHO, C. W. P. de1 aTROMBETE, F. M.1 aFANTE, C. A.