Ana Carolina Ladeia Solera Centeno

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

Fernanda G. Santos, Etiene Valéria de Aguiar, Ana Carolina Ladeia Solera Centeno et al. · LWT · 2020 · 61 citations · Full text

Agriculture, Biochemistry, Food Science +17

Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

Etiene Valéria de Aguiar, Fernanda G. Santos, Ana Carolina Ladeia Solera Centeno et al. · Food Research International · 2021 · 38 citations

Agriculture, Food Science, Cereal Science +13

Sorghum, millet and pseudocereals as ingredients for gluten-free whole-grain yeast rolls

Tainá Fernandes Drub, Fernanda G. Santos, Ana Carolina Ladeia Solera Centeno et al. · International Journal of Gastronomy and Food Science · 2020 · 37 citations

Agriculture, Food Science, Plant Sciences +11

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design

Etiene Valéria de Aguiar, Fernanda G. Santos, Ana Carolina Ladeia Solera Centeno et al. · Foods · 2022 · 21 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Whole grain pearl millet-based gluten-free bread: A novel alternative with nutrition and sensory appeal

Etiene Valéria de Aguiar, Ana Carolina Ladeia Solera Centeno, Fernanda G. Santos et al. · Applied Food Research · 2024 · 12 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15