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Glenda Antonia da Rocha Neves
Glenda Antonia da Rocha Neves
Universidade Federal de Goiás
Food science
Fermentation
Chemistry
maize starch
Organic chemistry
3
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5
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0
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Vinegar from Anacardium othonianum Rizzini using submerged fermentation.
2020
Journal of the Science of Food and Agriculture
Glenda Antonia da Rocha Neves
Adriana Rodrigues Machado
Jeisa Farias de Sousa Santana
Dayane Cristina da Costa
Nelson Roberto Antoniosi Filho
Letícia Fleury Viana
Fabiano Guimarães Silva
Wilma Aparecida Spinosa
Manoel Soares Soares-Júnior
Márcio Caliari
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Brazilian cheese bread rolls from fermented and native waxy maize starch
2020
Ciencia E Agrotecnologia
Camila Souza Teixeira
Glenda Antonia da Rocha Neves
Tatianne Ferreira de Oliveira
Márcio Caliari
Manoel Soares Soares-Júnior
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Waxy maize starch modified by sun-drying after spontaneous or backslopping fermentation
2019
International Journal of Biological Macromolecules
Camila Souza Teixeira
Glenda Antonia da Rocha Neves
Márcio Caliari
Manoel Soares Soares-Júnior
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Citations (3)
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