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Publications by Raquel de Andrade Cardoso Santiago
Application of Extruded Broken Bean Flour for Formulation of Gluten-Free Cake Blends
Food Science and Technology
Biotechnology
Food Science
Diversifying Institutional Food Procurement:
Raízes: Revista de Ciências Sociais e Econômicas
Related publications
Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake
Journal of Food and Dairy Sciences
Effect of Hydrothermal Treated Corn Flour Addition on the Quality of Corn-Field Bean Gluten-Free Pasta
BIO Web of Conferences
Optimization of Flour Blends for Domestic and Industrial Application
Current Journal of Applied Science and Technology
Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
Journal of Food and Dairy Sciences
Production and Quality Evaluation of Extruded Snack From Blends of Bambara Groundnut Flour, Cassava Starch, and Corn Bran Flour
Journal of Food Processing and Preservation
Chemistry
Chemical Engineering
Food Science
Evaluation of Extruded-Expelled Low-Fat Soybean Flour in Flour Blends and the Effects on Bread and Dough Development
Effects of Hydrocolloids and Carob Bean Flour on Rheological Properties of Batter and Cake Quality
GIDA / THE JOURNAL OF FOOD
Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review
Food Science and Nutrition
Food Science
Use of Extruded Soy Flour in Milk Replacers for Calves
Kansas Agricultural Experiment Station Research Reports
