publicações selecionadas
-
artigo de conferência
-
artigo de revista
- Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums. Antibiotics. 2019
- Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food Research International. 2018
- Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum. European Food Research and Technology. 2018
- Estimation of composition of quinoa ( Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy. ACS Food Science & Technology. 2017
-
capítulo de livro
-
documento
- Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids 2019
- Efeito da goma guar nos parâmetros de qualidade da massa e do pão sem glúten 2017
- Efeito da goma xantana nos parâmetros de qualidade da massa e do pão sem glúten 2017
- Estimation of proximate composition of quinoa (Chenopodium quinoa Willd.) flour by near-infrared transmission spectroscopy models 2017
-
teses