Hasil Pencarian - Carla Graça

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  1. 1
    Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking

    Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking oleh Carla Graça, Carla Graça, Anabela Raymundo, Isabel Sousa

    Diterbitkan 2022-11-01
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  2. 2
    Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads

    Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads oleh Carla Graça, Anabela Raymundo, Isabel Sousa

    Diterbitkan 2020-01-01
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  3. 3
    Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties

    Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties oleh Carla Graça, Anabela Raymundo, Isabel Sousa

    Diterbitkan 2019-10-01
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  4. 4
    Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

    Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment oleh Carla Graça, Anabela Raymundo, Isabel Sousa

    Diterbitkan 2020-09-01
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  5. 5
    Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products

    Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products oleh Carla Graça, Ana Lima, Anabela Raymundo, Isabel Sousa

    Diterbitkan 2021-10-01
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  6. 6
    Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

    Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition oleh Carla Graça, Joana Mota, Ana Lima, Ricardo Boavida Ferreira, Anabela Raymundo, Isabel Sousa

    Diterbitkan 2020-10-01
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  7. 7
    Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread

    Yoghurt as a starter in sourdough fermentation to improve the technological and functional properties of sourdough-wheat bread oleh Carla Graça, Minnamari Edelmann, Anabela Raymundo, Isabel Sousa, Rossana Coda, Tuula Sontag-Strohm, Xin Huang

    Diterbitkan 2022-01-01
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