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International Journal of Biological Macromolecules|May 25, 2019
Waxy maize starch modified by sun-drying after spontaneous or backslopping fermentationCamila Souza Teixeira, Glenda Antonia da Rocha Neves, Márcio Caliari, et al.Foods (Basel, Switzerland)|July 29, 2023
Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking TemperatureGabriella Leite Magalhães, Manoel Soares Soares Júnior, Márcio Caliari, et al.Journal of Food Science and Technology|September 9, 2020
Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flourAlline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Ana Caroline Mendes da Silva, et al.Journal of Food Science and Technology|January 25, 2020
The effect of active coating and refrigerated storage on the quality of avocado cultivar, QuintalÍtalo Careli-Gondim, Taciene Carvalho Mesquita, Eduardo Valério de Barros Vilas Boas, et al.Food Technology and Biotechnology|March 30, 2019
The Impact of Heat-Moisture Treatment on the Properties of <i>Musa paradisiaca</i> L. Starch and Optimization of Process VariablesMaria José Missão Cordeiro, Cristiane Martins Veloso, Leandro Soares Santos, et al.International Journal of Biological Macromolecules|December 28, 2019
Physicochemical, structural, and thermal properties of "batata-de-teiú" starchJuliana Aparecida Correia Bento, Marília Cândido Fidelis, Menandes Alves de Souza Neto, et al.International Journal of Biological Macromolecules|May 26, 2019
Extraction, characterization and technological properties of white garland-lily starchJuliana Aparecida Correia Bento, Karen Carvalho Ferreira, Ana Lázara Matos de Oliveira, et al.Journal of Food Science and Technology|April 9, 2019
Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical propertiesAryane Ribeiro Oliveira, Alline Emannuele Chaves Ribeiro, Érica Resende Oliveira, et al.Journal of Food Science and Technology|March 22, 2021
Pasting and thermal properties of fermented cassava (<i>Manihotesculenta</i> Crantz)Giselle de Lima Paixão E Silva, Juliana Aparecida Correia Bento, Aryane Ribeiro Oliveira, et al.Journal of Food Science and Technology|January 24, 2018
Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverageÉrica Resende Oliveira, Márcio Caliari, Manoel Soares Soares Júnior, et al.Pageof 2