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Juliana Aparecida Correia Bento

Universidade Federal de Goiás

28

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61

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Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.

2021 Food Chemistry
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Trend of Modification by Autoclave at Low Pressure and by Natural Fermentation in Sweet Potato and Cassava Starches

2021
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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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Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks

2021 International Journal of Gastronomy and Food Science
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White and orange fleshed-sweet potato starches modified by autoclave

2021 Research, Society and Development
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Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 Italian Journal of Food Science
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Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving

2021 Starch-starke
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Starch Modified by Natural Fermentation in Orange-Fleshed Sweet Potato

2021 Starch-starke
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Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum

2021 Research, Society and Development
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Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method

2021 Journal of Food Processing and Preservation
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