The effect of dissociating agents on the dispersion of a grated cheese: conclusions for its structure-holding interactions

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Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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Original language	English
Title of host publication	Book of abstracts of the XX EuroFoodChem Congress
Editors	M. Beatriz P. P. Oliveira, Joana S. Amaral, Manuel A. Coimbra
Publisher	Sociedade Portuguesa de Química
Pages	25-25
Number of pages	1
ISBN (Print)	9789898124265
Publication status	Published - Jun 2019

Access to Document

Ferreira, J. P., Paula Vilela, T., & Gomes, A. M. (2019). The effect of dissociating agents on the dispersion of a grated cheese: conclusions for its structure-holding interactions. In M. B. P. P. Oliveira, J. S. Amaral, & M. A. Coimbra (Eds.), Book of abstracts of the XX EuroFoodChem Congress (pp. 25-25). Sociedade Portuguesa de Química. http://hdl.handle.net/10400.14/43524

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The effect of dissociating agents on the dispersion of a grated cheese: conclusions for its structure-holding interactions. / Ferreira, João Paulo; Paula Vilela, Tatiana; Gomes, Ana Maria.
Book of abstracts of the XX EuroFoodChem Congress. ed. / M. Beatriz P. P. Oliveira; Joana S. Amaral; Manuel A. Coimbra. Sociedade Portuguesa de Química, 2019. p. 25-25.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - The effect of dissociating agents on the dispersion of a grated cheese

T2 - conclusions for its structure-holding interactions

AU - Ferreira, João Paulo

AU - Paula Vilela, Tatiana

AU - Gomes, Ana Maria

PY - 2019/6

Y1 - 2019/6

M3 - Conference contribution

SN - 9789898124265

SP - 25

EP - 25

BT - Book of abstracts of the XX EuroFoodChem Congress

A2 - Oliveira, M. Beatriz P. P.

A2 - Amaral, Joana S.

A2 - Coimbra, Manuel A.

PB - Sociedade Portuguesa de Química

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