Fibra de casca de laranja como substituto de gordura em pão de forma

by Stoll,Liana, Flôres,Simone Hickmann, Thys,Roberta Cruz Silveira
Published 2015

5th Food Safety and Security Symposium: food and health

by NITZKE,Julio Alberto, CLADERA,Florencia, THYS,Roberta, DA CRUZ,Fabiana Thomé, MARTINELLI,Sônia
Published 2016

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

by Crizel,Tainara de Moraes, Rios,Alessandro de Oliveira, Thys,Roberta Cruz Silveira, Flôres,Simone Hickmann
Published 2015

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

by Thys,Roberta Cruz Silveira, Aires,Andréia Gomes, Marczak,Ligia Damasceno Ferreira, Noreña,Caciano Pelayo Zapata
Published 2013

Segurança alimentar: retorno às origens?

by Nitzke,Julio Alberto, Thys,Roberta, Martinelli,Sônia, Oliveiras,Lina Yamachita, Augusto-Ruiz,Walter, Penna,Neidi Garcia, Noll,Isa Beatriz
Published 2012

Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil

by COSTA,LETÍCIA F.X., KOTHE,CAROLINE ISABEL, GRASSOTTI,TIELA T., GARSKE,RAQUEL P., SANDOVAL,BEATRIZ N., VARELA,ANA PAULA M., PRICHULA,JANIRA, FRAZZON,JEVERSON, MANN,MICHELE B., THYS,ROBERTA C.S., FRAZZON,ANA PAULA G.
Published 2022