This work is licensed under a Creative Commons Attribution 4.0 International License.
| publishing year | previous | first author | document title |
|---|---|---|---|
| 2015 | Food Science and Technology (Campinas) | Gomes, Luciana de Oliveira Froes | Application of extruded broken bean flour for formulation of gluten-free cake blends |
| 2014 | Brazilian Journal of Food Technology | Gomes, Luciana De Oliveira Froes | Microbiological and physicochemical stability of gluten-free cake mixtures and quality of ready cakes for consumption |