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Publications by Carla Brites

Quality Characteristics of Maize Flours and Breads

ETP International Journal of Food Engineering

English

Participatory Plant Quality Breeding: An Ancient Art Revisited by Knowledge Sharing. The Portuguese Experience

English

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Quality Characteristics and Antioxidant Properties of Breads Supplemented With Sugar Beet Molasses-Based Ingredients

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Functional Quality, Sensorial and Shelf Life Characteristics of Agathi (Sesbania Grandiflora (L).Poir Leaves Enriched Breads

Functional Foods in Health and Disease

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Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models

Food and Nutrition Sciences

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Physicochemical Properties of Frozen Tortillas From Nixtamalized Maize Flours Enriched With β-Glucans

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Quality Assessment of Bread From Wheat, Water Yam and Soybean Flours

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Quality of Pasta Made of Cassava, Peach Palm and Golden Linseed Flours

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The Biological Values of the Proteins of Breads Baked From Rye and Wheat Flours Alone or Combined With Yeast or Soya Bean Flour

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Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles

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Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours

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