Alana Martins

High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix

P. R. Los, D. R. S. Simões, I. Demiate, 2022, Food Science and Technology.

Ultrasonic modification of purple taro starch (Colocasia esculenta B. Tini): structural, psychochemical and thermal properties

Polyanna Silveira Hornung, E. Schnitzler, Cleoci Beninca, 2020, Journal of Thermal Analysis and Calorimetry.

A SURVEY OF SOIL MACROFAUNA IN ENVIRONMENTAL PROTECTION AREAS IN MARANHÃO STATE, BRAZIL

Gonçalves, Francilene, M. Costa, 2021 .

Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage

Katielle Rosalva Voncik Córdova, G. Contini, Alana Martins, 2019, Beverages.