Sorghum, an alternative cereal for gluten-free product

por Chávez,Davy, Ascheri,José, Martins,Amanda, Carvalho,Carlos, Bernardo,Cristiany, Teles,Aline
Publicado 2018

Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

por Costa,Regina Teixeira da, Silva,Sinara Cristina da, Silva,Luana Sousa, Silva,Washington Azevêdo da, Gonçalves,Aline Cristina Arruda, Pires,Christiano Vieira, Martins,Amanda Mattos Dias, Chávez,Davy William Hidalgo, Trombete,Felipe Machado
Publicado 2020