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.2011-10-142011-10-142006FUNDO, 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.http://hdl.handle.net/10400.14/6159engOvos molesSafetyPasteurized egg yolkRheological propertiesColourMicrostructureInnovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”journal article