Search Results - "Farias, Deise Vitória"

Potential of teff (Eragrostis tef) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality by Haas, Raquel Viviane, Homem, Raísa Vieira, Farias, Deise Vitória, Schmidt, Helena de Oliveira, Rockett, Fernanda Camboim, Venzke, Janaína Guimarães, Jomori, Manuela Mika, Kist, Tarso Ledur, Rios, Alessandro de Oliveira, Oliveira, Viviani Ruffo de

“…Summary This article aimed to evaluate the chemical, technological and sensory characteristics of gluten‐free cakes made with teff (Eragrostis tef). Four cakes…”
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Effect of whey protein and mixed flours on the quality parameters of gluten-free breads by Komeroski, Marina R., Homem, Raísa V., Schmidt, Helena de O., Rockett, Fernanda C., de Lira, Larissa, Vitória da Farias, Deise, Kist, Tarso L., Doneda, Divair, Rios, Alessandro de O., Ruffo de Oliveira, Viviani

“…Celiac people report that gluten-free food is sensory restricted, especially breads which are daily in the meal of most of the people. This paper aimed to…”
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