Fernanda Assumpção Fiorda

Microestructure, texture and colour of gluten-free pasta made with amaranth flour, cassava starch and cassava bagasse

Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva et al. · LWT · 2013 · 95 citations

Food Chemistry, Cassava Starch, Grain Science +3

Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey

Fernanda Assumpção Fiorda, Gilberto Vinícius de Melo Pereira, Vanete Thomaz‐Soccol et al. · LWT · 2016 · 84 citations

Probiotic, Food Microbiology, Antioxidant Activities +5

Amaranth flour, cassava starch and cassava bagasse in the production of gluten‐free pasta: technological and sensory aspects

Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva et al. · International Journal of Food Science & Technology · 2013 · 50 citations

Nutrition, Food Analysis, Whole Wheat Flour +16

Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis

Luciana Reis Fontinelle Souto, Márcio Caliari, Manoel Soares Soares Júnior et al. · Food Science and Technology · 2016 · 47 citations · Full text

Engineering, Food Analysis, Polysaccharide +17

Physical quality of snacks and technological properties of pre-gelatinized flours formulated with cassava starch and dehydrated cassava bagasse as a function of extrusion variables

Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva et al. · LWT · 2015 · 41 citations

Cassava Bagasse, Nutrition, Cassava Starch +6