Concepedia

Hellen Fernanda da Silva Paulino

HF

Statistics

Publications

1

Citations

19

H-Index

1

Active since

2020

Affiliations

Universidade Tecnológica Federal do Paraná(Current)

Hellen Fernanda da Silva Paulino is an author at Universidade Tecnológica Federal do Paraná specializing in health sciences, engineering, and food texture.

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Publications per year

2020–2020

1

Publications

1

How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes?

Lucas de Souza Nespeca, Hellen Fernanda da Silva Paulino, Tamires Barlati Vieira da Silva et al. · International Journal of Food Science & Technology · 2020 · 19 citations · Full text

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