CV Lattes
Universidade Federal de São Paulo (UNIFESP). Campus Baixada Santista. Instituto de Saúde e Sociedade (ISS) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Denise Garcia Muniz in research grants and scholarships supported by FAPESP.
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The Gluten-Free Breads (GFB) often contain numerous quality defects, including reduced volume, a dry, crumbly, grainy texture, a cracked crust, poor mouthfell and flavor, and goes stale quickly. In addition to the poor technological and sensory quality, GFB frequently present poor nutritional composition and high glycemic response, because they are made by using refined flours and starche…
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