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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2013 | Brazilian Journal of Food Technology | Clerici, Maria Teresa Pedrosa Silva | Physical, chemical and sensory quality of cookies elaborated with partial substitution of wheat flour by defatted sesame flour |
| 2019 | Food Science and Technology | BRITES, Lara Tatiane Geremias Ferreira | Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds |
| 2016 | Revista Ceres | Couri, Maria Heloiza de Souza | Gluten-free bread added with babassu ( Orbignya phalerata )mesocarp flour: physical, chemical and sensorial evaluation |
| 2019 | Food Science and Technology | FELISBERTO, Mária Herminia Ferrari | Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations |