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Evaluation of the substitution of common flours for gluten-free flours in cookies |
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| Authors: | Geovana Teixeira de Castro Luiza Pelinson Tridapalli Angélica Maria Delovo Fernandes Evandro Bona Fernanda Vitória Leimann Adriana Aparecida Droval Flávia Aparecida Reitz Cardoso Leila Larisa Medeiros Marques Nelson Consolin-Filho Renata Hernandez Barros Fuchs |
| Affiliation: | 1. Department of Food Engineering, Federal University of Technology—Paraná (UTFPR), Campo Mourão, Brazil
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition;2. Department of Food Engineering, Federal University of Technology—Paraná (UTFPR), Campo Mourão, Brazil Contribution: Conceptualization, Data curation, Resources, Software;3. Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology—Paraná (UTFPR), Campo Mourão, Brazil;4. Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology—Paraná (UTFPR), Campo Mourão, Brazil Contribution: Methodology, Resources;5. Department of Food Engineering, Federal University of Technology—Paraná (UTFPR), Campo Mourão, Brazil Contribution: Investigation, Methodology;6. Post-Graduation Program of in Technological Innovations (PPGIT), Federal University of Technology—Paraná (UTFPR), Campo Mourão, Brazil;7. Academic Department of Chemistry, Federal University of Technology—Paraná (UTFPR), Campo Mourão, Brazil;8. Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology—Paraná (UTFPR), Campo Mourão, Brazil Contribution: Resources, Supervision, Validation, Visualization |
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