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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2021 | Brazilian Journal of Food Technology | Brito, Vitor | Produção de sucedâneo de polvilho azedo em processo contínuo: I. Propriedades físico-químicas e funcionais |
| 2019 | Food Science and Technology | MESA, Erika | Gluten-free cheese bread from frozen dough: effect of modified cassava starch |
| 2015 | Brazilian Journal of Food Technology | BRITO, Vitor Hugo dos Santos | Method for the determination of specific volume as a quality standard for fermented cassava starch and substitutes |