selected publications
-
academic article
-
conference paper
- Attalea speciosa mesocarp flour in-depth characterization and its application for the development of new bakery products. 329-329. 2022
- Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura. 345-345. 2022
- Caracterización detallada de la harina del mesocarpio de Attalea speciosa y su aplicación para el desarrollo de nuevos productos de panadería. 57-57. 2022
- Non-conventional seeds for the development of new bakery products: a new trend or myth?. 43-43. 2022
- Unprecedented study of the proximate and chemical composition of non-conventional seeds for further application in bakery products 2021
- Viability of Attalea speciosa mart. Ex spreng mesocarp flour for application in bakery products 2021
- Utilização de ultrassom na produção de pasta de azeitona. XX Congresso Brasileiro de Engenharia Química - COBEQ 2014. 2765-2768. 2018
- Effect of ultrasound on the rheological and mcrobiological properties of the olive paste. 155-156. 2016
-
document
- Attalea speciosa mesocarp flour in-depth characterization and its application for the development of new bakery products 2022
- Bread development with partial replacement of wheat flour by sorghum flour (Sorghum bicolor (L.) Moench) germinated and in natura 2022
- Influence of Germination Process in Sorghum Grains (Sorghum Bicolor L. Moench) on the Starch Gel Technological Characteristics 2022
- Viability of Attalea speciosa mart. Ex spreng mesocarp flour for application in bakery products: case study 2021
- Characterization of non-conventional food plants seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for application in the bakery industry 2021
- State of art of Attalea speciose (babassu) mesocarp flour for application in bakery product 2021
-
journal article