Manuel
Gomez Pallares
Universidade de Passo Fundo
Passo Fundo, BrasilPublications en collaboration avec des chercheurs de Universidade de Passo Fundo (4)
2021
-
Micronized whole wheat flour and xylanase application: dough properties and bread quality
Journal of Food Science and Technology, Vol. 58, Núm. 10, pp. 3902-3912
2020
-
Understanding whole-wheat flour and its effect in breads: A review
Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 6, pp. 3241-3265
2019
-
Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 12, pp. 5392-5400
2017
-
Properties of whole grain wheat flour and performance in bakery products as a function of particle size
Journal of Cereal Science, Vol. 75, pp. 269-277