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Browsing by Author Raymundo, Anabela

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Issue DateTitleAuthor(s)
2010Microalgae biomass interaction in byopolymer gelled systemsSousa, Isabel; Batista, Ana Paula; Nunes, M.C.; Raymundo, Anabela; Gouveia, L.; Cordobés, F.
2008Microalgae in novel food productsSousa, Isabel; Gouveia, L.; Batista, Ana Paula; Raymundo, Anabela; Bandarra, N.M.
2012Novel foods with microalgal ingredients - effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gelsBatista, Ana Paula; Nunes, Maria Cristina; Fradinho, Patrícia; Gouveia, Luísa; Sousa, Isabel; Raymundo, Anabela; Franco, José M.
2006Rheological behaviour and microstructure of pea protein/K-carrageenan/starch gels with different setting conditionsSousa, Isabel; Nunes, M.C.; Raymundo, Anabela
2006Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phasesSousa, Isabel; Batista, Ana Paula; Raymundo, Anabela; Empis, José
2003Vegetable proteins and milk puddingsSousa, Isabel; Nunes, M.C.; Batista, P.; Raymundo, Anabela; Alves, M.M.
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