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Camilly Fratelli

Federal University of São Paulo

7

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Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.

2021 Foods
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Antioxidant potential of nature's “something blue”: Something new in the marriage of biological activity and extraction methods applied to C-phycocyanin

2020 Trends in Food Science and Technology
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Mixture Design Applied to the Development of Chickpea‐Based Gluten‐Free Bread with Attractive Technological, Sensory, and Nutritional Quality

2018 Journal of Food Science
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Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

2018 Journal of Functional Foods
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Development of gluten‐free bread formulations containing whole chia flour with acceptable sensory properties

2017 Food Science and Nutrition
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