Search Results - "Muniz, Denise G."

Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality by Santos, Fernanda G., Fratelli, Camilly, Muniz, Denise G., Capriles, Vanessa D.

“…The aim of the study was utilized chickpea to create appealing, nutritious, and palatable gluten‐free bread (GFB). The performance of chickpea flour (CF) in…”
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Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response by Fratelli, Camilly, Muniz, Denise G., Santos, Fernanda G., Capriles, Vanessa D.

“…[Display omitted] •Psyllium addition levels in a gluten-free bread (GFB) formulation were studied.•Fibre-enriched, well-accepted GFBs were produced.•Optimum…”
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The impact of dough hydration level on gluten-free bread quality: A case study with chickpea flour by Santos, Fernanda G., Fratelli, Camilly, Muniz, Denise G., Capriles, Vanessa D.

“…The effects of dough hydration level on the physical properties and acceptability of gluten-free bread (GFB) made with chickpea flour were studied. Nine GFB…”
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