A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis

por Aguiar, Etiene Valéria, Santos, Fernanda Garcia, Queiroz, Valéria Aparecida Vieira, Capriles, Vanessa Dias
Publicado 2023

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture...

por Aguiar, Etiene Valéria, Santos, Fernanda Garcia, Centeno, Ana Carolina Ladeia Solera, Capriles, Vanessa Dias
Publicado 2022

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

por Fratelli, Camilly, Santos, Fernanda Garcia, Muniz, Denise Garcia, Habu, Sascha, Braga, Anna Rafaela Cavalcante, Capriles, Vanessa Dias
Publicado 2021