Maria Cristiana Henriques Nunes
AuthID: R-000-AS4
21
TITLE: Developing consumer acceptable biscuits enriched with Psyllium fibre Full Text
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
AUTHORS: Patricia Fradinho; Cristiana Nunes, MC; Anabela Raymundo;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 8
22
TITLE: Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough Full Text
AUTHORS: Raymundo, A; Fradinho, P; Nunes, MC;
PUBLISHED: 2014, SOURCE: Bioactive Carbohydrates and Dietary Fibre, VOLUME: 3, ISSUE: 2
AUTHORS: Raymundo, A; Fradinho, P; Nunes, MC;
PUBLISHED: 2014, SOURCE: Bioactive Carbohydrates and Dietary Fibre, VOLUME: 3, ISSUE: 2
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TITLE: Effect of thermal treatment and composition on the mechanical properties of pea/kappa-carrageenan/starch desserts
AUTHORS: Nunes, MC; Raymund, A; Sousa, I;
PUBLISHED: 2004, SOURCE: 12th Conference on Gums and Stabilisers for the Food Industry in GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, ISSUE: 294
AUTHORS: Nunes, MC; Raymund, A; Sousa, I;
PUBLISHED: 2004, SOURCE: 12th Conference on Gums and Stabilisers for the Food Industry in GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, ISSUE: 294
24
TITLE: Effect of principal ingredients on quality of cookies with dietary fibre
AUTHORS: Piteria, MF; Nunes, C; Raymundo, A; Sousa, I;
PUBLISHED: 2004, SOURCE: Gums and Stabilisers for the Food Industry 12
AUTHORS: Piteria, MF; Nunes, C; Raymundo, A; Sousa, I;
PUBLISHED: 2004, SOURCE: Gums and Stabilisers for the Food Industry 12
