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Joseane Bressiani
Joseane Bressiani
Universidade Federal de Pelotas
Food science
whole wheat
Chemistry
Particle
Absorption of water
2
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Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.
2021
Journal of Food Science
Gabriela Soster Santetti
Marina Volpato Dacoreggio
Ana Carolina Mattana Silva
Barbara Biduski
Joseane Bressiani
Tatiana Oro
Alicia de Francisco
Luiz Carlos Gutkoski
Renata Dias de Mello Castanho Amboni
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Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars
2021
Lwt - Food Science and Technology
Joseane Bressiani
Gabriela Soster Santetti
Tatiana Oro
Vanessa P Esteres
Barbara Biduski
Martha Zavariz de Miranda
Luiz Carlos Gutkoski
Juliano Luiz de Almeida
Márcia Arocha Gularte
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