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Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

ISSN: 2447-2840
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Universidade Federal dos Vales do Jequitinhonha e Mucuri

Adrielle Reis de Souza

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Papers 2
  • WHEAT FLOUR, SUGAR AND FAT REPLACEMENT IN COOKIES: A HEALTHIER PRODUCT

    Formulation e processing of food (FP)
    Bruna Gabriela Siqueira Souza Sudré 1 ; Kássia Héllen Vieira 1 ; Regiane de Melo 1 ; Adrielle Reis de Souza 1 ; Rodrigo Pereira Prates 1 ; Marcio Schmiele 1
    1 Universidade Federal dos Vales do Jequitinhonha e Mucuri
    Dietary Fiber
    glúten free
    New products
    -
    70478
  • VOLATILE COMPOUNDS AND PHYSICAL PARAMETERS OF INTEGRAL GLUTEN FREE BREAD PRODUCED WITH SOURDOUGH AND BRAZILIAN "CERRADO" FRUIT

    Chemical and physicochemical characterization of food (FQ)
    Adrielle Reis de Souza 1 ; Bruna Gabriela Siqueira Souza Sudré 1 ; Rodrigo Pereira Prates 1 ; Regiane de Melo 1 ; Kássia Héllen Vieira 1 ; Wellington Oliveira 2 ; Helena Teixeira Godoy 3 ; Marcio Schmiele 1
    1 Universidade Federal dos Vales do Jequitinhonha e Mucuri ;
    2 Departamento de Ciência de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;
    3 Universidade Estadual de Campinas
    araticum
    aromatic profile
    levain
    -
    70768

Co-authors (7)

  • Helena Teixeira Godoy

    16 publications

  • Marcio Schmiele

    13 publications

  • Wellington Oliveira

    6 publications

  • Kássia Héllen Vieira

    5 publications

  • Bruna Gabriela Siqueira Souza Sudré

    4 publications

  • Regiane de Melo

    3 publications

  • Rodrigo Pereira Prates

    2 publications

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