publicações selecionadas
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capítulo de livro
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documento
- 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
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teses