Joao Jorge Mestre Dias
AuthID: R-001-F1H
11
TITLE: Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan Full Text
AUTHORS: Joao Dias; Nuno Alvarenga; Isabel Sousa;
PUBLISHED: 2017, SOURCE: EMIRATES JOURNAL OF FOOD AND AGRICULTURE, VOLUME: 29, ISSUE: 11
AUTHORS: Joao Dias; Nuno Alvarenga; Isabel Sousa;
PUBLISHED: 2017, SOURCE: EMIRATES JOURNAL OF FOOD AND AGRICULTURE, VOLUME: 29, ISSUE: 11
INDEXED IN: 
Scopus 
WOS
Scopus WOS12
TITLE: Impact of olive oil usage on physical properties of chocolate fillings Full Text
AUTHORS: Dias, JM; Almeida, M. F. ; Adikevicius, D; Andzevicius, P; Alvarenga, NB;
PUBLISHED: 2016, SOURCE: GRASAS Y ACEITES, VOLUME: 67, ISSUE: 3
AUTHORS: Dias, JM; Almeida, M. F. ; Adikevicius, D; Andzevicius, P; Alvarenga, NB;
PUBLISHED: 2016, SOURCE: GRASAS Y ACEITES, VOLUME: 67, ISSUE: 3
