Anexos
- Raymundo,2005_FRI_Fat mimetic emulsions.pdf
- Nunes,2006_EFRT_Gelled-vegetable-desserts.pdf
- Graça,2016_LWT_Emulsions gels.pdf
- Ramos,2016_JSFA7971_chia gels.pdf
- Raymundo,2014_BCDF_Reologia Bolachas Psyllium.pdf
- Batista,2017_AR_microalgae in cookies.pdf
- Fradinho,2019_Foods_Gluten-free pasta with seaweed.pdf
- Oliveira,2019_IJGFS_Pastel de nata.pdf