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

dc.contributor.authorFundo, Joana F.
dc.contributor.authorQuintas, Mafalda A.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2011-10-14T23:46:49Z
dc.date.available2011-10-14T23:46:49Z
dc.date.issued2006
dc.identifier.citationFUNDO, 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.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6159
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectOvos molespor
dc.subjectSafetypor
dc.subjectPasteurized egg yolkpor
dc.subjectRheological propertiespor
dc.subjectColourpor
dc.subjectMicrostructurepor
dc.titleInnovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”por
dc.typejournal article
dspace.entity.typePublication
person.familyNameFundo
person.familyNameBrandão
person.familyNameSilva
person.givenNameJoana F.
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierJ-9418-2012
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person.identifier.ciencia-idA11A-7819-9522
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person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication.latestForDiscovery4e2903de-0679-4cb1-981e-10de14c0c995

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