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pro vyhledávání: '"Cabrita, Marta Sofia Farinha Nunes"'
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa Traditionally, food emulsions such as mayonnaise are stabilized by egg proteins, namely lipoproteins. However, to respond to the current plant-based trend, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1503::0bbc31855c440ec021fc7a306c8f0615
https://hdl.handle.net/10400.5/25422
https://hdl.handle.net/10400.5/25422
