Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”

Fundo, Joana F.; Quintas, Mafalda A.; Brandão, Teresa R. S.; Silva, Cristina L. M.

http://hdl.handle.net/10400.14/6159

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Authors

Fundo, Joana F.

Quintas, Mafalda A.

Brandão, Teresa R. S.

Silva, Cristina L. M.

Keywords

Ovos moles Safety Pasteurized egg yolk Rheological properties Colour Microstructure

URI

http://hdl.handle.net/10400.14/6159

Citation

FUNDO, Joana F... [et al.] - Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles". In Traditional Food Processing and Technological Innovation in the Peripheral Regions, Faro, Portugal, 26-27 Maio, 2006. 1 p. - Traditional Food Processing and Technological Innovation in the Peripheral Regions : Book of Abstracts. [S.l. : s.n., 2006]. 1 p.