Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties

por Sandri, Luciana T. B., Santos, Fernanda G., Fratelli, Camilly, Capriles, Vanessa D.
Publicado 2017

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

Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity

por Giaconia, Michele Amendoeira, Ramos, Sergiana dos Passos, Fratelli, Camilly, Assis, Marcelo, Mazzo, Tatiana Martelli, Longo, Elson, de Rosso, Veridiana Vera, Braga, Anna Rafaela Cavalcante
Publicado 2022