Joana de Freitas Salgado do Fundo
AuthID: R-000-6M6
11
TITLE: Sucrose in the Concentrated Solution or the Supercooled "State'': A Review of Caramelisation Reactions and Physical Behaviour Full Text
AUTHORS: Quintas, MAC; Fundo, JF; Silva, CLM ;
PUBLISHED: 2010, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 2, ISSUE: 3
AUTHORS: Quintas, MAC; Fundo, JF; Silva, CLM ;
PUBLISHED: 2010, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 2, ISSUE: 3
12
TITLE: Storage stability of an egg yolk cream formulation: texture and microbiological assessment Full Text
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 6
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 6
