Flavio Martins Montenegro

@ital.agricultura.sp.gov.br

Researcher/Cereal Chocotec-ITAL
Food Technology Institute - ITAL

Flavio Martins Montenegro


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https://researchid.co/flammontenegro
Degree in Food Engineering from the Instituto Mauá de Tecnologia – IMT (1999), a Master’s degree (2011), and a Ph.D. (2020) in Food Technology from the School of Food Engineering at the University of Campinas – UNICAMP. Currently serves as a Level VI Scientific Researcher and Deputy Technical Director at the Center for Cereal and Chocolate Technology – Cereal Chocotec, part of the Food Technology Institute – ITAL. Since 2000, has been engaged in Research, Development, and Innovation (R&D&I) in Food Technology, with emphasis on physical processing technologies such as microwave and non-thermal plasma, as well as cereal, flour, and bakery product technologies. His main areas of expertise include wheat flour rheology and the development of cereal-based products such as breads and cakes. I am also actively involved in extension activities and technology transfer, promoting the application of research findings through technical events targeted at both public and private sectors.

EDUCATION

Ph.D in Food Technology.
School of Food Engineering - UNICAMP, Brasil.

Master's degree in Food Technology.
School of Food Engineering - UNICAMP, Brasil.

Degree in Food Engineering.
Mauá Engineering Institute, IMT, Brasil.

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, General Agricultural and Biological Sciences, Multidisciplinary
15

Scopus Publications

620

Scholar Citations

12

Scholar h-index

16

Scholar i10-index

Scopus Publications

  • Improving the nutritional profile of jelly candies
    Melissa Filipini da Silveira, Prof. Dr. Priscilla Efraim, Maria Júlia Viscondi Silva, Júlia das Neves de Aro, Ana Lúcia Fadini, Guilherme de Castilho Queiroz, Flávio Martins Montenegro, Marise Bonifácio Queiroz
    Applied Food Research, 2025
    ● Development of Starch Diet Fruit Jelly Candy using a CCRD as a DOE Method. ● The developed diet fruit candy was more adhesive, but less hard and stickier. ● It has high fruit juice content and was characterized as a source of fiber. ● It also presented higher total phenolic content and greater antioxidant activity. ● Did not require the “high in added sugar” FOP label and received the NutriScore B. A Central Composite Rotatable Design (CCRD) was used to evaluate the influence of adding orange juice and a fiber: polyol mix (1:1) on the moisture content, water activity, and texture of starch jellies. Based on the results of CCRD, a sample was selected for a stability study over 180 days at 25°C (Diet Fruit - DF), along with two sugar-added control samples (Regular Fruit – RF; Regular - R). The nutritional facts and front of pack labeling were made according to the Brazilian and European Regulations. The coefficient of determination (R 2 ) and the F calculated resulted in first-order models for hardness and stickiness responses. The addition of orange juice above 11.5% reduced hardness and stickiness of the candies. Concentrations above 38.3% of fiber: polyol mix reduced the hardness, with less influence on stickiness . Major changes in the jellies occurred between 0 and 90 days, primarily with a reduction in moisture and an increase in hardness, adhesiveness, and stickiness. The DF sample, which contained a higher amount of juice, presented a higher content of total phenolic and antioxidant capacity, was characterized as a source of fiber, did not require the “high added sugar” front-of-pack label, and received a Nutri-Score B, indicating an improvement in the nutritional profile.
  • Investigating the Hypoglycemic Potential of Phenolic-Rich Extracts for Upcycling into Sugary Processed Foods
    Nathalia Almeida Costa, Gabriela de Matuoka e Chiocchetti, Bárbara Morandi Lepaus, Julia Millena dos Santos Silva, Flávio Martins Montenegro, Gisele Anne Camargo, Gabriela Alves Macedo, Juliana Alves Macedo
    ACS Food Science and Technology, 2025
    Phenolic compounds can act in different stages of glucose metabolism; however, the mechanisms involved in the interactions with glucose have yet to be fully elucidated. The aim of this study is to take advantage of the availability of bioactive compounds in waste from large food production chains, to evaluate the interaction between phenolics and glucose, and to reduce its glycemic impact. The impact of emerging technologies to promote glucose/phenolics interactions was never evaluated. Microwaves and ultrasound did not represent an advantage under the conditions tested to increase the phenolics-glucose interaction. The green coffee (GCE) and peanut skin (PSE) extracts lowered 30% of free glucose content at concentrations of 6.83 and 5.40 mg/mL, in addition to additive effects between these extracts in the decrease of free glucose. PSE showed a higher potential for α-glucosidase and α-amylase inhibition. Therefore, PSE exhibits higher hypoglycemic potential due to its chemical complexation capacity and digestive enzymes inhibition.
  • Technological evaluation of defatted black soldier fly (Hermetia illucens) larvae meal as a food ingredient in adult maintenance dog biscuits
    P. Ragozzino-Paulino, M.L. Cocato, B.G. Negrão, L.M. Rondan-Flores, A.L.C.H. Villavicencio, F.M. Montenegro, F. Rodrigues, J.E. de S. Sarkis
    Journal of Insects as Food and Feed, 2025
    The incorporation of insect-based protein is emerging as a sustainable alternative in food production systems, particularly in the pet food industry. This study evaluated the partial replacement of wheat flour with Hermetia illucens larvae meal (HILM) at levels of 10%, 15%, and 20% in dog biscuit formulations. The effects on dough rheology, technological quality, and nutritional composition were assessed. HILM inclusion significantly influenced dough behavior, increasing protein and fiber content while altering texture and color properties. The 10% replacement level demonstrated optimal performance, balancing improved nutritional value with acceptable processing characteristics. Texture analysis revealed increased hardness and fracturability, and color evaluation showed biscuit darkening at higher inclusion levels. These findings support the use of HILM as a viable protein source for canine biscuits and emphasize the importance of considering both nutritional and technological aspects when formulating insect-enriched pet foods. This integrated approach contributes to the advancement of innovative and sustainable solutions in the pet food sector.
  • Mixed flour of wheat and Acrocomia: technological quality and shelf life
    Letícia da Silva OLIVEIRA, Juliana Rodrigues DONADON, Flávio Martins MONTENEGRO, Rita de Cássia Avellaneda GUIMARÃES, Arnildo POTT, Raquel Pires CAMPOS, Danielle BOGO, Valter Aragão do NASCIMENTO, Priscila Aiko HIANE
    Food Science and Technology Brazil, 2023
    The mixed wheat and bocaiuva (Acrocomia totai) flour allow the development of new products to meet the consumer demand for foods with a healthy and functional appeal. Our study aimed to evaluate the physical-chemical and rheological quality of mixed flours during storage. Mixed flours with 10 and 20% replacement of wheat flour with bocaiuva flour were conditioned in impermeable films to water vapor, oxygen and light and stored at ambient temperature for up to 120 days. Flours were submitted to periodical physical-chemical and rheological analyses. Moisture stayed within the legal limit, and water activity was considered adequate to inhibit microbial growth. Titrable acidity increased in the first 30 days of storage. Adding 20% of bocaiuva to the wheat flour enriched the mixture with twice the carotenoids and higher total phenol content. The bioactive compounds showed a slight reduction during storage. The mixed flour can be indicated for elaborating bread, loaf, pasta, cakes and biscuits. The falling numbers point to the need for correcting the flour by adding enzymes to produce fermented foods.
  • Characterization and regeneration potential of vital wheat gluten treated with non-thermal plasma
    Jefferson H.T. Barros, Flávio M. Montenegro, Caroline J. Steel
    Journal of Cereal Science, 2022
  • Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab
    Joseane Bressiani, Tatiana Oro, Paola Maria Lopes Da Silva, Flávio Martins Montenegro, Telma Elita Bertolin, Luiz Carlos Gutkoski, Marcia Arocha Gularte
    Czech Journal of Food Sciences, 2019
    Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality.
  • Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough
    Fernanda Ortolan, Lara Tatiane G. Brites, Flávio M. Montenegro, Marcio Schmiele, Caroline J. Steel, Maria Teresa P.S. Clerici, Eveline L. Almeida, Yoon K. Chang
    Food Research International, 2015
    This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12g/100g), and PGS (11.7g/100g) in relation to CWF (7.1g/100g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread.
  • Effects of fat replacement on properties of whole wheat bread
    Patrícia Matos Scheuer, Bruna Mattioni, Pedro Luiz Manique Barreto, Flávio Martins Montenegro, Cristiane Rodrigues Gomes-Ruffi, Sílvia Biondi, Mariana Kilpp, Alicia de Francisco
    Brazilian Journal of Pharmaceutical Sciences, 2014
    Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.
  • Green Banana Pasta: An Alternative for Gluten-Free Diets
    Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Lenora Gandolfi, Janini Selva Ginani, Flávio Martins Montenegro, Riccardo Pratesi
    Journal of the Academy of Nutrition and Dietetics, 2012
  • Characterization of Brazilian wheat cultivars for specific technological applications
    Patrícia Matos Scheuer, Alicia de Francisco, Martha Zavariz de Miranda, Paulo José Ogliari, Gisele Torres, Valéria Limberger, Flávio Martins Montenegro, Cristiane Rodrigues Ruffi, Sílvia Biondi
    Ciencia E Tecnologia De Alimentos, 2011
    Functional and technological properties of wheat depend on its chemical composition, which together with structural and microscopic characteristics, define flour quality. The aim of the present study was to characterize four Brazilian wheat cultivars (BRS Louro, BRS Timbauva, BRS Guamirim and BRS Pardela) and their respective flours in order to indicate specific technological applications. Kernels were analyzed for test weight, thousand kernel weight, hardness, moisture, and water activity. Flours were analyzed for water activity, color, centesimal composition, total dietary fiber, amylose content and identification of high molecular weight glutenins. The rheological properties of the flours were estimated by farinography, extensography, falling number, rapid visco amylography, and glutomatic and glutork equipment. Baking tests and scanning electron microscopy were also performed. The data were subjected to analysis of variance and principal component analysis. BRS Timbauva and BRS Guamirim presented results that did not allow for specific technological application. On the other hand, BRS Louro presented suitable characteristics for the elaboration of products with low dough strength such as cakes, pies and biscuits, while BRS Pardela seemed suitable for bread and pasta products.
  • Physical and sensorial quality of sweet cookies with cassava starch
    Jucyanne Carvalho Vieira, Flávio Martins Montenegro, Alessandra Santos Lopes, Rosinelson da Silva Pena
    Ciencia Rural, 2010
  • Addition Of cassava flour in the formulation Of the tea bread
    Boletim Centro De Pesquisa De Processamento De Alimentos, 2010
  • Fermented cassava starch biscuits enriched with soluble and insoluble fibers
    Flavio Martins Montenegro, Cristiane Rodrigues Gomes-Ruffi, Cláudia Aparecida Vicente, Fernanda Paula Collares-Queiroz, Caroline Joy Steel
    Ciencia E Tecnologia De Alimentos, 2008
  • The influence of simultaneous use of ascorbic acid and azodicarbonamide in the quality of french bread
    Alessandra Santos Lopes, Rita de Cássia Salvucci Celeste Ormenese, Flávio Martins Montenegro, Patrocínio Gonçalves Ferreira Júnior
    Ciencia E Tecnologia De Alimentos, 2007
  • Evaluation of the influence of lecithination and agglomeration on the physical properties of a cocoa powder beverage (cocoa powder beverage lecithination and agglomeration)
    Fernanda Zaratini Vissotto, Flávio Martins Montenegro, Juliane Moreira dos Santos, Sílvia Juliana Rodrigues de Oliveira
    Ciencia E Tecnologia De Alimentos, 2006

RECENT SCHOLAR PUBLICATIONS

  • Improving the nutritional profile of jelly candies
    MF da Silveira, P Efraim, MJV Silva, JN de Aro, AL Fadini, ...
    Applied Food Research 5 (2), 101099 , 2025
    2025
    Citations: 2
  • Technological evaluation of defatted black soldier fly (Hermetia illucens) larvae meal as a food ingredient in adult maintenance dog biscuits
    P Ragozzino-Paulino, ML Cocato, BG Negrão, LM Rondan-Flores, ...
    Journal of Insects as Food and Feed 1 (aop), 1-17 , 2025
    2025
  • Investigating the hypoglycemic potential of phenolic-rich extracts for upcycling into sugary processed foods
    NA Costa, GM Chiocchetti, BM Lepaus, JMS Silva, FM Montenegro, ...
    ACS Food Science & Technology 5 (1), 327-335 , 2025
    2025
    Citations: 5
  • Safety aspects in the production of plant-based meat
    N Silva, CIGL Sarantópoulos, MVP Oliveira, T Galle, ALSC Lemos, D Ito, ...
    GFI Brasil , 2025
    2025
  • Relatório Técnico-Aspectos de segurança na produção de alimentos vegetais análogos à carne
    N Silva, CIGL Sarantópoulos, MVP Oliveira, T Galle, ALSC Lemos, D Ito, ...
    GFI Brasil , 2025
    2025
  • Relatório Técnico-Desenvolvimento e aplicação do plano APPCC em alimentos vegetais análogos aos produtos cárneos
    N Silva, CIGL Sarantópoulos, MVP Oliveira, T Galle, ALSC Lemos, D Ito, ...
    GFI Brasil , 2024
    2024
  • Mixed flour of wheat and Acrocomia : technological quality and shelf life
    LS Oliveira, JR Donadon, FM Montenegro, RCA Guimarães, A Pott, ...
    Food Science and Technology 43, e120822 , 2023
    2023
    Citations: 5
  • Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color
    RC Giarola, EH Nabeshima, J Michelazzo Campopiano, RA Ferrari, ...
    Journal of food science and technology 59 (4), 1419-1428 , 2022
    2022
    Citations: 11
  • Characterization and regeneration potential of vital wheat gluten treated with non-thermal plasma
    JHT Barros, FM Montenegro, CJ Steel
    Journal of cereal science 104, 103402 , 2022
    2022
    Citations: 11
  • Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais
    JHT Barros, UM Sampaio, FM Montenegro, CJ Steel, J de Amorim Filho, ...
    Research, Society and Development 11 (3), e15611326261-e15611326261 , 2022
    2022
    Citations: 7
  • Efeito do processamento por micro-ondas nas propriedades físicas, físico-químicas e reológicas do grão de trigo e sua farinha
    FM Montenegro, RB Heffernan, AM Júnior, MN Berteli, PH Campelo, ...
    Research, Society and Development 10 (8), e12610817033-e12610817033 , 2021
    2021
    Citations: 1
  • Impacto das micro-ondas na avaliação colorimétrica e nas características morfológicas do trigo, farinha e glúten
    FM Montenegro, AM Júnior, MN Berteli, MA Stahl, APB Ribeiro, ...
    Research, Society and Development 10 (8), e12710817034-e12710817034 , 2021
    2021
  • Effect of microwave processing on the physical, physicochemical and rheological properties of wheat grain and its flour
    FM Montenegro, AM Júnior, MN Bertheli, MTPS Clerici
    Research Society and Development 10, 8 , 2021
    2021
    Citations: 3
  • Effects of microwave-generated non-thermal plasma treatment applied to wheat flour and bran
    FM Montenegro, AM Júnior, MN Berteli, PH Campelo, MT Pedrosa, ...
    Soc. Dev 10 , 2021
    2021
    Citations: 3
  • Efeitos do tratamento de plasma não térmico gerado por micro-ondas aplicado em farinha e farelo de trigo
    J Amorim
    Research, Society and Development , 2021
    2021
  • Tratamento de trigo (Triticum aestivum L.) por micro-ondas e plasma não térmico: avaliação das propriedades físicas, morfológicas e reológicas
    FM Montenegro
    [sn] , 2020
    2020
  • Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab.
    J Bressiani, T Oro, P Da Silva, F Montenegro, TE Bertolin, LC Gutkoski, ...
    Czech Journal of Food Sciences 37 (4) , 2019
    2019
    Citations: 63
  • Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough
    F Ortolan, LTG Brites, FM Montenegro, M Schmiele, CJ Steel, ...
    Food Research International 76, 402-409 , 2015
    2015
    Citations: 70
  • Effects of fat replacement on properties of whole wheat bread
    PM Scheuer, B Mattioni, PLM Barreto, FM Montenegro, CR Gomes-Ruffi, ...
    Brazilian Journal of Pharmaceutical Sciences 50, 703-712 , 2014
    2014
    Citations: 33
  • Green banana pasta: an alternative for gluten-free diets
    RP Zandonadi, RBA Botelho, L Gandolfi, JS Ginani, FM Montenegro, ...
    Journal of the Academy of Nutrition and Dietetics 112 (7), 1068-1072 , 2012
    2012
    Citations: 156

MOST CITED SCHOLAR PUBLICATIONS

  • Green banana pasta: an alternative for gluten-free diets
    RP Zandonadi, RBA Botelho, L Gandolfi, JS Ginani, FM Montenegro, ...
    Journal of the Academy of Nutrition and Dietetics 112 (7), 1068-1072 , 2012
    2012
    Citations: 156
  • Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough
    F Ortolan, LTG Brites, FM Montenegro, M Schmiele, CJ Steel, ...
    Food Research International 76, 402-409 , 2015
    2015
    Citations: 70
  • Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab.
    J Bressiani, T Oro, P Da Silva, F Montenegro, TE Bertolin, LC Gutkoski, ...
    Czech Journal of Food Sciences 37 (4) , 2019
    2019
    Citations: 63
  • Avaliação da influência dos processos de lecitinação e de aglomeração nas propriedades físicas de achocolatado em pó
    FZ Vissotto, FM Montenegro, JM Santos, SJR Oliveira
    Food Science and Technology 26 (3), 666-671 , 2006
    2006
    Citations: 60
  • Effects of fat replacement on properties of whole wheat bread
    PM Scheuer, B Mattioni, PLM Barreto, FM Montenegro, CR Gomes-Ruffi, ...
    Brazilian Journal of Pharmaceutical Sciences 50, 703-712 , 2014
    2014
    Citations: 33
  • Propriedades tecnológicas e sensoriais de pães fortificados com ferro
    EH Nabeshima, RCSC Ormenese, FM Montenegro, E Toda, MS Sadahira
    Food Science and Technology 25, 506-511 , 2005
    2005
    Citations: 33
  • Characterization of Brazilian wheat cultivars for specific technological applications
    PM Scheuer, A Francisco, MZ Miranda, PJ Ogliari, G Torres, V Limberger, ...
    Food Science and Technology 31 (3), 816-826 , 2011
    2011
    Citations: 22
  • Qualidade física e sensorial de biscoitos doces com fécula de mandioca
    JC Vieira, FM Montenegro, AS Lopes, RS Pena
    Ciência rural 40, 2574-2579 , 2010
    2010
    Citations: 21
  • Efeito das gomas guar e xantana em bolos como substitutos de gordura
    F ZAMBRANO, A HIKAGE, RCC ORMENESE, FM Montenegro, ...
    Brazilian Journal of Food Technology 8 (1), 63-71 , 2005
    2005
    Citations: 20
  • Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis
    FM Montenegro, CR Gomes-Ruffi, CA Vicente, FP Collares-Queiroz, ...
    Food Science and Technology 28 (suppl), 184-191 , 2008
    2008
    Citations: 18
  • Influência do uso simultâneo de ácido ascórbico e azodicarbonamida na qualidade do pão francês
    AS Lopes, RCSC Ormenese, FM Montenegro, PG Ferreira Júnior
    Food Science and Technology 27, 307-312 , 2007
    2007
    Citations: 17
  • Influência da adição de fécula de mandioca nas características do pão tipo chá
    AS Lopes
    Boletim do Centro de Pesquisa de Processamento de Alimentos , 2010
    2010
    Citations: 16
  • Evaluation of the influence of lecithination and agglomeration on the physical properties of a cocoa powder beverage (cocoa powder beverage lecithination and agglomeration)
    FZ Vissotto, FM Montenegro, JM Santos, SJR Oliveira
    Food Science and Technology 26, 666-671 , 2006
    2006
    Citations: 12
  • Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color
    RC Giarola, EH Nabeshima, J Michelazzo Campopiano, RA Ferrari, ...
    Journal of food science and technology 59 (4), 1419-1428 , 2022
    2022
    Citations: 11
  • Characterization and regeneration potential of vital wheat gluten treated with non-thermal plasma
    JHT Barros, FM Montenegro, CJ Steel
    Journal of cereal science 104, 103402 , 2022
    2022
    Citations: 11
  • Avaliação da qualidade tecnológica da farinha de trigo
    FM Montenegro, R Ormenese
    Campinas: Cereal Chocotec ITAL , 2008
    2008
    Citations: 10
  • Efeito do plasma não térmico nos nutrientes de alimentos e matérias-primas à base de cereais
    JHT Barros, UM Sampaio, FM Montenegro, CJ Steel, J de Amorim Filho, ...
    Research, Society and Development 11 (3), e15611326261-e15611326261 , 2022
    2022
    Citations: 7
  • Avaliação do desempenho tecnológico de misturas de farinhas de triticale e trigo em produtos de panificação
    FM Montenegro
    Universidade Estadual de Campinas–Faculdade de Engenharia de Alimentos … , 2011
    2011
    Citations: 6
  • Investigating the hypoglycemic potential of phenolic-rich extracts for upcycling into sugary processed foods
    NA Costa, GM Chiocchetti, BM Lepaus, JMS Silva, FM Montenegro, ...
    ACS Food Science & Technology 5 (1), 327-335 , 2025
    2025
    Citations: 5
  • Mixed flour of wheat and Acrocomia : technological quality and shelf life
    LS Oliveira, JR Donadon, FM Montenegro, RCA Guimarães, A Pott, ...
    Food Science and Technology 43, e120822 , 2023
    2023
    Citations: 5