Publications by authors named "Camila Soares de Magalhaes"
The Addition of Pinto Bean Flour and Margarine in the Development of Red Rice-Based Novel Gluten-Free Cookies to Improve the Technological, Sensory and Physicochemical Properties.
Camila Soares de Magalhães Gleicyane de Almeida Marques Ronel Joel Bazán-Colque Erica Aguiar Moraes Erika Madeira Moreira da Silva
Plant Foods Hum Nutr
March 2023
This study aimed to understand how the addition of pinto bean flour (PBF) and margarine affected the technological, sensory, and physicochemical properties of red rice-based gluten-free cookies. PBF addition (25-75 g/100 g) and margarine content (13.3-19.
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