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Publications by Geany Peruch Camilloto
Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties
Ciencia e Agrotecnologia
Soil Science
Veterinary
Crop Science
Food Science
Animal Science
Zoology
Agronomy
Desenvolvimento De Sanduíches Veganos Congelados
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Physicochemical and Sensory Properties of Cookies Produced From Brown Rice and Fermented Afzelia Africana Flour Blends
Nutritional and Sensory Properties of Cashew Nut-Wheat Based Cookies
American Journal of Food and Nutrition
Technological Properties of Flour and Their Effect on Quality Indicators of Sugar Cookies
Food systems
Nutritional Value and Sensory Properties of Cookies Prepared From Flour Mixes of Carrot (Daucus Carota), Lupine (Lupinus Perennis) and Barley (Hordeum Vulgare)
European Scientific Journal
Enrichment of Wheat Flour Noodles With Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties
International Journal of Current Microbiology and Applied Sciences
Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies
Journal of Food and Nutrition Sciences
Correlation Between Grain Nutritional Content and Pasting Properties of Pre-Gelatinized Red Rice Flour
Revista Ceres
Agricultural
Veterinary
Biological Sciences
Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour
Journal of Nutritional Health & Food Engineering
Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation
Cereal Chemistry
Organic Chemistry
Food Science
