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Fundo, Joana F.
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Fundo, Joana F.
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A11A-7819-9522
0000-0002-9208-7443
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Fundo, Joana F.
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Brandão, Teresa R. S.
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Quintas, Mafalda A.
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Silva, Cristina L. M.
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Ovos moles
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Colour
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Microstructure
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Pasteurized egg yolk
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Rheological properties
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2006
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Author: Fundo, Joana F.
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Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
Publication .
Fundo, Joana F.
;
Quintas, Mafalda A.
;
Brandão, Teresa R. S.
;
Silva, Cristina L. M.
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2006
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