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Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures.
Sci Rep. 2021 Apr 29;11(1):9284. doi: 10.1038/s41598-021-88627-4.
Sci Rep. 2021.
PMID: 33927263
Free PMC article.
Influence of enzymatic hydrolysis on the properties of red rice starch.
Almeida RLJ, Dos Santos Pereira T, de Andrade Freire V, Santiago ÂM, Oliveira HML, de Sousa Conrado L, de Gusmão RP.
Almeida RLJ, et al. Among authors: de gusmao rp.
Int J Biol Macromol. 2019 Dec 1;141:1210-1219. doi: 10.1016/j.ijbiomac.2019.09.072. Epub 2019 Sep 12.
Int J Biol Macromol. 2019.
PMID: 31521658
Free article.
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Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis.
Gusmão TAS, de Gusmão RP, Moura HV, Silva HA, Cavalcanti-Mata MERM, Duarte MEM.
Gusmão TAS, et al. Among authors: de gusmao rp.
J Food Sci Technol. 2019 Jun;56(6):2949-2958. doi: 10.1007/s13197-019-03769-8. Epub 2019 Apr 10.
J Food Sci Technol. 2019.
PMID: 31205350
Free PMC article.
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Role of chitosan and transglutaminase on the elaboration of gluten-free bread.
Silva HA, Paiva EG, Lisboa HM, Duarte E, Cavalcanti-Mata M, Gusmão T, de Gusmão R.
Silva HA, et al.
J Food Sci Technol. 2020 May;57(5):1877-1886. doi: 10.1007/s13197-019-04223-5. Epub 2019 Dec 21.
J Food Sci Technol. 2020.
PMID: 32327798
Free PMC article.
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