Publicacións en colaboración con investigadores/as de Universidade Tecnológica Federal do Paraná (3)

2024

  1. Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults

    International Journal of Gastronomy and Food Science, Vol. 37

  2. Exploring the Impacts of Sorghum (Sorghum bicolor L. Moench) Germination on the Flour’s Nutritional, Chemical, Bioactive, and Technological Properties

    Foods, Vol. 13, Núm. 3

2022

  1. Aquafaba powder, lentil protein and citric acid as egg replacer in gluten-free cake: A model approach

    APPLIED FOOD RESEARCH, Vol. 2, Núm. 2