Anexos
- AP5_Moreira,2013_géis de chia.pdf
- AP6_Raymundo et al_2002 JAOCS.pdf
- AP6_Franco et al_1998 JAFC.pdf
- AP6_Nunes,2002_e-rheo.pdf
- ModeloArtigo_Saleh,2017_JTS_Pasta quality type of flour and egg.pdf
- ModeloArtigo_Kim,2017_JTS_Starch gel texture elderly diets.pdf
- AP7e8_Nunes,2006_ FHC_carrageenan.starch gels.pdf
- AP7e8_Nunes,2006_ EFRT_gelled vegetable desserts.pdf
- AP7e8_Torres, 2014_FBT_Géis castanha e arroz.pdf
- AP7e8_Batista,2012_JFE_Gel setting.pdf
- AP9_Salvador,2009_LWT_potato chips texture.pdf