SLACAN 2023

SORGO COZIDO, PIPOCADO E EXTRUDADO: UMA NOVA ALTERNATIVA AOS CEREAIS DE USO COMUM

SLACAN 2023

PROTEOMIC INSIGHTS INTO BREAD-MAKING: FERMENTATION EFFECTS ON WHEAT PROTEIN PROFILES

SLACAN 2023

IMPACTO DO PROCESSAMENTO NA BIOACESSIBILIDADE DE COMPOSTOS FENÓLICOS EM PRODUTOS DERIVADOS DO TRIGO

CIPCA 2023

A PROTEOMIC-BASED STUDY TO ASSESS THE EFFECT OF EXTRUSION IN THE ALLERGENIC PROFILE OF WHEAT FLOURS OF DIFFERENT TECHNOLOGICAL QUALITIES

CIPCA 2023

THE EFFECT OF TECHNOLOGICAL QUALITY AND EXTRUSION PROCESSING IN GLUTEN PROTEIN PROFILE OF WHEAT FLOURS