Innovating portuguese traditional pastry –on the use of pasteurised 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 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.http://hdl.handle.net/10400.14/6160engInnovating portuguese traditional pastry –on the use of pasteurised egg yolk in “ovos moles”conference object