Vanessa P Esteres

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.

M. T. Friedrich, J. Bressiani, Tatiana Oro, 2019, Journal of the science of food and agriculture.

Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

M. Gularte, J. Bressiani, B. Biduski, 2021 .