publicações selecionadas
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- Development of innovative ready to use industrial pastry preparations using insect based ingredients 2025
- Antifungal capacity of a commercial flavouring agent against spoilage yeasts 2023
- Rheological characterization of bigels and hydrogels prepared with a natural fiber 2023
- Functional and physicochemical characterization of emerging plant-based proteins 2023
- Improvement of the functional properties of pea and faba proteins for pastry applications 2023
- PROVEGG4PASTRY Development of innovative bakery preparations using vegetable protein sources to replace animal proteins in industrial bakery applications 2023
- Oleogels based on vegetable proteins: effect of glycerol monostearate concentration, water content and homogenization on gel formation 2022
- Os esquemas-síntese na lecionação de filosofia: a sua pertinência e aplicabilidade 2015