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

Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids

por de Oliveira, Lívia de Lacerda, de Orlandin, Lícia Camargo, de Aguiar, Lorena Andrade, Queiroz, Valeria Aparecida Vieira, Zandonadi, Renata Puppin, Botelho, Raquel Braz Assunção, de Alencar Figueiredo, Lúcio Flávio
Publicado 2022

Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours

por Mba, Joy Chinenye, Paes, Laise Trindade, Viana, Leonara Martins, Ferreira, Ana Júlia Carmanini, Queiroz, Valéria Aparecida Vieira, Martino, Hércia Stampini Duarte, Azevedo, Luciana, de Carvalho, Carlos Wanderlei Piler, Felisberto, Mária Herminia Ferrari, de Barros, Frederico Augusto Ribeiro
Publicado 2023