This work is licensed under a Creative Commons Attribution 4.0 International License.
| publishing year | previous | first author | document title |
|---|---|---|---|
| 2015 | Ciência Rural | Minguita, Adriana Paula da Silva | Production and characterization of pasta from biofortified foods: wheat flour, polished rice flour and whole bean flour |
| 2016 | Revista Española de Nutrición Humana y Dietética | Vedia-Quispe, Víctor Samir | Physicochemical, microbiological and sensory quality of noodles produced with partial replacement of wheat semolina by amaranth flour |
| 2015 | Ciência Rural | Tomicki, Letícia | Elaboration and quality evaluation of the gluten-free pasta |