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

Bibliographic Details
Main Author: Fundo, Joana F. (author)
Other Authors: Quintas, Mafalda A. (author), Brandão, Teresa R. S. (author), Silva, Cristina L. M. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Ovos moles
Safety
Pasteurized egg yolk
Rheological properties
Colour
Microstructure
Online Access:http://hdl.handle.net/10400.14/6159
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6159

Internet

http://hdl.handle.net/10400.14/6159

Similar Items