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Escola Superior de Biotecnologia
Centro de Biotecnologia e Química Fina (CBQF)
CBQF - Livros e Partes de Livros / Books and Books Parts
Development of an innovative laminated dough with half-fat content
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Development of an innovative laminated dough with half-fat content
2023-06
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http://hdl.handle.net/10400.14/44345
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Authors
Sousa, Sergio
Coelho, Marta
Adlakha, Kritika
Martins, Ana
Correia, Marta
Pimenta, Ana
Monteiro, Maria João
Teixeira, Paula
Gomes, Ana
Pintado, Manuela
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http://hdl.handle.net/10400.14/44345
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Serbian Hemic Society
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CBQF - Livros e Partes de Livros / Books and Books Parts
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