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

Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc

por Miranda Arcanjo,Flora, Steinmacher,Nádia Cristiane, Lahis Kalschne,Daneysa, Bedendo,Anandra, Souza,Aloisio Henrique Pereira de, Souza,Nilson Evelázio de, Rodrigues,Angela Claudia
Publicado 2020