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publishing year	previous	first author	document title
2010	Food Science and Technology (Campinas)	Moraes, Kessiane Silva de	Technological evaluation of cookies with lipid and sugar content variations
2007	Food Science and Technology (Campinas)	Gutkoski, Luiz Carlos	Effect of damaged starch in the production of sugar-snap cookie type
2011	Ciência Rural	Santos, Aline Alves Oliveira	Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour
2010	Food Science and Technology (Campinas)	Munhoz, Cláudia Leite	Extraction of pectin from dehydrated guava
2016	Crop Breeding and Applied Biotechnology	Franco, Francisco de Assis	CD 1805 - Wheat with flour characteristics for cookie baking
2009	Bragantia	Schmidt, Douglas André Mallmann	Genetic variability for bread making quality and grain yield among Brazilian wheat genotypes
2009	Archivos Latinoamericanos de Nutrición	Ferreira, Sila Mary Rodrigues	Gluten free cookies prepared with sorghum flour
2016	Revista de Ciencia y Tecnología	Da Cruz, Ana C	Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance