Search Results - "Rebellato, Ana P."

Technological, sensory, nutritional and bioactive potential of pan breads produced with refined and whole grain buckwheat flours by Brites, Lara T.G.F., Rebellato, Ana P., Meinhart, Adriana D., Godoy, Helena T., Pallone, Juliana A.L., Steel, Caroline J.

“…•Breads made with 30% refined buckwheat flour or 30% whole grain buckwheat flour had minor interference in technological quality.•Breads made with 30% or 45%…”
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Antioxidant‐enriched gluten‐free bread made with buckwheat flour: Evaluation of technological and nutritional quality by Brites, Lara T. G. F., Rebellato, Ana P., Meinhart, Adriana D., Godoy, Helena Teixeira, Steel, Caroline J.

“…Background and Objectives Buckwheat is a pseudocereal that has been considered a potential ingredient in bakery products, mainly due to its composition. Many…”
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