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Development of gastronomic strategies for the application a..:
Silva, Ana Teresa
;
Morgado, Cátia
;
Félix, Nelson
...
Projecto Agrio et Emulsio – New Products Development. POCI-01-0145-FEDER-023583. , 2021
Link:
http://hdl.handle.net/10400.15/4191
RT Journal T1 <Title>Development of gastronomic strategies for the application and valorization of new inverse emulsions of vegetable origin</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftipsantarem:oai:repositorio.ipsantarem.pt:10400.15_4191&Exemplar=1&LAN=DE A1 Silva, Ana Teresa A1 Morgado, Cátia A1 Félix, Nelson A1 Basto de Lima, Maria Gabriela A1 Laranjeira, Cristina A1 Brandão, Carlos A1 Guerra, Manuela PB Springer YR 2021 K1 Gastronomic applications K1 Food emulsions K1 Innovation K1 Regional Vegetable by products JF Projecto Agrio et Emulsio – New Products Development. POCI-01-0145-FEDER-023583 LK http://hdl.handle.net/10400.15/4191 DO http://hdl.handle.net/10400.15/4191 SF ELIB - SuUB Bremen
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