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Publications by Tatiane Ferreira da Silva

Potentiality of Gluten-Free Chocolate Cookies With Added Inulin/Oligofructose: Chemical, Physical and Sensory Characterization

LWT - Food Science and Technology

English

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Sensory Characteristic of Gluten-Free Popular Indonesian Cookies

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Production and Sensory Evaluation of Novel Cheeses Made With Prebiotic Substances: Inulin and Oligofructose

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Prebiotic Effects of Inulin and Oligofructose

British Journal of Nutrition

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Incorporation of Okara Into Gluten-Free Cookies With High Quality and Nutritional Value

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Preparation and Evaluation of Physical and Chemical Properties of Gluten-Free Biscuits

Journal of Productivity and Development

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Nutritional and Dietary Value of Gluten-Free Rolls With Flaxseeds Added

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Breadmaking Performance and Technological Characteristic of Gluten-Free Bread With Inulin Supplemented With Calcium Salts

European Food Research and Technology

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Impact of Inulin and Oligofructose on Gastrointestinal Peptides

British Journal of Nutrition

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Enhancement of Low Calorie Chocolate Milk Sweetened With Stevioside and Texturizing Inulin

Alexandria Science Exchange Journal

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