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Innovating portuguese traditional pastry –on the use of pasteurised 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.accessioned2011-10-14T23:52:45Z
dc.date.available2011-10-14T23:52:45Z
dc.date.issued2006
dc.identifier.citationFUNDO, Joana F... [et al.] - Innovating portuguese traditional pastry –on the use of pasteurised egg yolk in “ovos moles”. In Traditional Food Processing and Technological Innovation in the Peripheral Regions, Faro, Portugal, 26-27 Maio, 2006. 33 p.por
dc.identifier.urihttp://hdl.handle.net/10400.14/6160
dc.language.isoengpor
dc.peerreviewednopor
dc.titleInnovating portuguese traditional pastry –on the use of pasteurised egg yolk in “ovos moles”por
dc.typeconference object
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.orcid0000-0002-9208-7443
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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.typeconferenceObjectpor
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relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

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