This work is licensed under a Creative Commons Attribution 4.0 International License.
| publishing year | previous | first author | document title |
|---|---|---|---|
| 2012 | Brazilian Journal of Food Technology | Carvalho, Ana Vânia | Processing and characterization of an extruded snack made from broken rice flour and broken common bean flour |
| 2021 | Food Science and Technology | PRIULLI, Érica | Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing |