Effect of the lupin protein/surfactant ratio on the flow and textural properties of oil-in-water emulsions

by A. Raymundo, J. Empis, I. Sousa, C. Gallegos, J. Mª. Franco
Published 2001-08-01

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

by R. Beltrão Martins, M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros, A. Raymundo
Published 2020-05-01

Flexible Carbon Electrodes for Electrochemical Detection of Bisphenol-A, Hydroquinone and Catechol in Water Samples

by Acelino C. de Sá, Simone C. Barbosa, Paulo A. Raymundo-Pereira, Deivy Wilson, Flávio M. Shimizu, Maria Raposo, Osvaldo N. Oliveira Jr.
Published 2020-10-01