Publicaciones en colaboración con investigadores/as de Universidade de Passo Fundo (4)

2021

  1. Micronized whole wheat flour and xylanase application: dough properties and bread quality

    Journal of Food Science and Technology, Vol. 58, Núm. 10, pp. 3902-3912

2020

  1. Understanding whole-wheat flour and its effect in breads: A review

    Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 6, pp. 3241-3265

2019

  1. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 12, pp. 5392-5400

2017

  1. Properties of whole grain wheat flour and performance in bakery products as a function of particle size

    Journal of Cereal Science, Vol. 75, pp. 269-277