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

Bibliographic Details
Main Author: Fundo, Joana F.
Publication Date: 2006
Other Authors: Quintas, Mafalda A., Brandão, Teresa R. S., Silva, Cristina L. M.
Format: Article
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.14/6159
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spelling Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”Ovos molesSafetyPasteurized egg yolkRheological propertiesColourMicrostructureVeritatiFundo, Joana F.Quintas, Mafalda A.Brandão, Teresa R. S.Silva, Cristina L. M.2011-10-14T23:46:49Z20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6159enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-03-13T12:02:52Zoai:repositorio.ucp.pt:10400.14/6159Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T01:46:09.300128Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
title Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
spellingShingle Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
Fundo, Joana F.
Ovos moles
Safety
Pasteurized egg yolk
Rheological properties
Colour
Microstructure
title_short Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
title_full Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
title_fullStr Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
title_full_unstemmed Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
title_sort Innovating Portuguese Traditional Pastry – on the use of pasteurized egg yolk in “ovos moles”
author Fundo, Joana F.
author_facet Fundo, Joana F.
Quintas, Mafalda A.
Brandão, Teresa R. S.
Silva, Cristina L. M.
author_role author
author2 Quintas, Mafalda A.
Brandão, Teresa R. S.
Silva, Cristina L. M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati
dc.contributor.author.fl_str_mv Fundo, Joana F.
Quintas, Mafalda A.
Brandão, Teresa R. S.
Silva, Cristina L. M.
dc.subject.por.fl_str_mv Ovos moles
Safety
Pasteurized egg yolk
Rheological properties
Colour
Microstructure
topic Ovos moles
Safety
Pasteurized egg yolk
Rheological properties
Colour
Microstructure
publishDate 2006
dc.date.none.fl_str_mv 2006
2006-01-01T00:00:00Z
2011-10-14T23:46:49Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6159
url http://hdl.handle.net/10400.14/6159
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
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reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
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repository.mail.fl_str_mv info@rcaap.pt
_version_ 1833601115463090176

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