Publicações com as mesmas áreas científicas da publicação THE TEMPERATURE-COEFFICIENT OF THE POTENTIAL OF ZERO CHARGE OF THE GOLD SINGLE-CRYSTAL ELECTRODE AQUEOUS-SOLUTION INTERFACE - POSSIBLE RELEVANCE TO GOLD WATER INTERACTIONS
Reuse of agroindustry by-products to produce new fibre enriched bread formulations: impact in physico-chemical, sensorial and nutritional chraracteristics