publicações selecionadas
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artigo de revista
- Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds. Food Research International. 2020
- Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food Chemistry. 2019
- Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums. Foods. 2019
- Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum. European Food Research and Technology. 2019
- Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum. European Food Research and Technology. 2019
- Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread. Food Research International. 2018
- Estimation of composition of quinoa ( Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy. Current Opinion in Food Science. 2017
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artigo de conferência
- Caracterização química e nutricional de grãos de Chenopodium quinoa Willd (quinoa): uma boa alternativa para produtos alimentares nutritivos 2018
- Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread 2018
- Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids 2018
- Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids 2018
- Efeito da goma guar nos parâmetros de qualidade da massa e do pão sem glúten 2017
- 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
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capítulo de livro