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Célia Caroline Florindo da Silva
Célia Caroline Florindo da Silva
Universidade Federal de Goiás
Bran
Food science
Chemistry
Sugar
Cane
2
Papers
4
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0
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Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)
2018
Food Science and Technology International
Célia Caroline Florindo da Silva
Giselle de Lima Paixão e Silva
Manoel Soares Soares-Júnior
Adelaide Del Pino Beléia
Márcio Caliari
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Physicochemical and Sensory Properties of Sugar Cane Candies with Roasted Peanut and Extruded Rice Bran
2016
Journal of Food and Nutrition Research
Célia Caroline Florindo da Silva
Márcio Caliari
Manoel Soares Soares-Júnior
Renata Cristina Duarte Marques
Adelaide Del Pino Beléia
Marina Costa Garcia
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Citations (4)
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