publicações selecionadas
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artigo académico
- Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums. African Journal of Biotechnology. 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. Food Science and Technology. 2017
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capítulo de livro
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documento
- Effect of different disinfection procedures on the microbiological quality and germination efficacy of sprouted quinoa (Chenopodium quinoa) flour 2025
- Germinated quinoa (Chenopodium quinoa Willd): effects on mineral composition, antioxidant capacity, and technofunctional properties 2025
- Chemical composition and antioxidant capacity of two quinoa (Chenopodium quinoa) flour varieties from Peru 2023
- Nutritional composition of quinoa (Chenopodium quinoa Willd.) and its use in the elaboration of gluten-free bread of optimised quality 2019
- Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids 2019
- Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread 2018
- 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