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Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content.

• Authors : de Souza Gomes, Daiane¹ ; Silva Rosa, Lucas²; do Prado Cordoba, Layse¹

Subjects: *MUFFINS; *ESSENTIAL amino acids; *SUSTAINABLE development

• Source: Ciência Rural. 2022, Vol. 52 Issue 7, p1-14. 14p.

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STUDY BY THERMAL METHODS OF PINHÃO STARCH MODIFIED WITH LACTIC ACID.

• Authors : do Prado Cordoba, Layse¹; Bet, Camila Delinski¹; Schnitzler, Egon¹

• Source: Carpathian Journal of Food Science & Technology. 2015, Vol. 7 Issue 4, p41-47. 7p.

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EVALUATION ON THERMAL, RHEOLOGICAL AND STRUCTURAL PROPERTIES ON THE MIXTURE OF POTATO STARCH AND PECTIN.

• Authors : Luchs Adamovicz, Jully Anne¹; do Prado Cordoba, Layse¹; Stiegler Ribeiro, Lucas¹

• Source: Carpathian Journal of Food Science & Technology. Jun2015, Vol. 7 Issue 2, p45-52. 8p.

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