Starches from non - conventional sources to improve the technological characteristics of pound cake

Por Eveline Lopes Almeida, André Luis Marangoni, Caroline Joy Steel
Publicado no Ciência Rural (2013)

Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

Por Camila Batista da Silva, Eveline Lopes Almeida, Yoon Kil Chang
Publicado no Ciência Rural (2016)

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB-Mysore)

Por Sabrina de Medeiros FONTES, Mônica Tejo CAVALCANTI, Roberlúcia Araújo CANDEIA, Eveline Lopes ALMEIDA
Publicado no Ciência e Tecnologia de Alimentos (2017)