Priscila Zaczuk Bassinello | IUFoST | Galoá Proceedings

Ciência de Alimentos

Priscila Zaczuk Bassinello

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OXIDOREDUCTASES ACTIVITIES IN CARIOCA BEAN DURING STORAGE
Food Biochemistry

Priscila Zaczuk Bassinello ¹ ; [email protected] ² ; [email protected] ; [email protected]

¹ Ciência de Alimentos ;

² Universidade do Estado de Santa Catarina

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44191
APPLICATION OF RAW BROKEN RICE AND EXTRUDED BROKEN BEAN FLOURS FOR FORMULATION OF GLUTEN-FREE CAKE MIXTURES
Food and Nutrition

Priscila Zaczuk Bassinello ¹ ; [email protected] ; Ana Vânia Carvalho ² ; [email protected] ; [email protected] ; [email protected] ; [email protected]

¹ Ciência de Alimentos ;

² Eastern Amazon Research Centre

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44190
CHARACTERISTICS OF CHEMICAL TECHNOLOGY AND RED RICE FLOUR
Food Analysis

Priscila Zaczuk Bassinello ; CLARISSA DAMIANI ¹ ; Adriana Regis Marques de Souza ; Marina Fernandes Barros de Souza ; Andressa Pasini Herranz ; Lairy Silva Coutinho ² ; Lairy Silva Coutinho

¹ Universidade do Estado de Santa Catarina ;

² PPGCTA -Estudante de mestrado/ Universidade Federal de Goiás

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43782

Co-authors (14)

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