publicações selecionadas artigo de conferência Bread freezing as a new alternative to consumption 2022 Comparative analysis of the chemical composition of different Portuguese bread 2022 The potential of aromatic extracts to enhance the sensory perception of bread 2022 documento Breads enriched with different flours: a new solution for healthier diets 2021 Panes Enriquecidos con diferentes Harinas: una Nueva Solución Para Dietas más Saludables 2021
