Starches from non - conventional sources to improve the technological characteristics of pound cake

by Eveline Lopes Almeida, André Luis Marangoni, Caroline Joy Steel
Published 2013-11-01

Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread

by Camila Batista da Silva, Eveline Lopes Almeida, Yoon Kil Chang

Characterization and study of functional properties of banana starch green variety of Mysore (Musa AAB - Mysore)

by Sabrina de Medeiros FONTES, Mônica Tejo CAVALCANTI, Roberlúcia Araújo CANDEIA, Eveline Lopes ALMEIDA