This work is licensed under a Creative Commons Attribution 4.0 International License.
| publishing year | previous | first author | document title |
|---|---|---|---|
| 2018 | Brazilian Journal of Food Technology | Andrade, Bruna Andina | Production of unripe banana flour (Musa spp) for application in whole wheat bread |
| 2016 | Revista Ceres | Couri, Maria Heloiza de Souza | Gluten-free bread added with babassu ( Orbignya phalerata )mesocarp flour: physical, chemical and sensorial evaluation |
| 2014 | Brazilian Journal of Food Technology | Pagnussatt, Fernanda Arnhold | Avaliação tecnológica e nutricional de massa alimentícia seca enriquecida com farinha de aveia e microalga Spirulina platensis |
| 2017 | Brazilian Journal of Food Technology | Graça, Carolina da Silva | Addition of collagen to gluten-free bread made from rice flour |
| 2020 | Food Science and Technology | MADRUGA, Karina | Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate |