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Tânia Aparecida Pinto de Castro Ferreira

Universidade Federal de Goiás

29

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254

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Influence of extrusion conditions on the physical and nutritional properties of snacks from maize and pearl millet

2021 Journal of Food Processing and Preservation
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Ensino Remoto Emergencial: Implantação e resultados na percepção de estudantes universitários

2021 Research, Society and Development
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Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits

2021 Food Science and Technology International
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Hedonic thresholds and ideal sodium content reduction of bread loaves

2021 Food Research International
- Cláudia Pires Lobo
- Tânia Aparecida Pinto de Castro Ferreira
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COMPOSIÇÃO CENTESIMAL DETERMINADA E A DECLARADA DE PÃES DE QUEIJO DE DIFERENTES MARCAS

2019
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Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds

2019 International Journal of Food Sciences and Nutrition
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Post-harvest evaluation of tomato genotypes with dual purpose

2018 Food Science and Technology International
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Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.)

2017 Food Science and Technology International
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Physicochemical and nutritional quality of tomatoes grown in a photoselective screenhouse

2017
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Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L.) R. Br.)

2015 Food Science and Technology International
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