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Development of an innovative laminated dough with half-fat content

2023-06Book part Open access
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dc.contributor.authorSousa, Sergio
dc.contributor.authorCoelho, Marta
dc.contributor.authorAdlakha, Kritika
dc.contributor.authorMartins, Ana
dc.contributor.authorCorreia, Marta
dc.contributor.authorPimenta, Ana
dc.contributor.authorMonteiro, Maria João
dc.contributor.authorTeixeira, Paula
dc.contributor.authorGomes, Ana
dc.contributor.authorPintado, Manuela
dc.date.accessioned2024-03-20T10:44:22Z
dc.date.available2024-03-20T10:44:22Z
dc.date.issued2023-06
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.isbn9788671320832
dc.identifier.urihttp://hdl.handle.net/10400.14/44345
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSerbian Hemic Societypt_PT
dc.titleDevelopment of an innovative laminated dough with half-fat contentpt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.conferencePlaceBelgradept_PT
oaire.citation.endPage216pt_PT
oaire.citation.startPage216pt_PT
oaire.citation.titleCongress EuroFoodChem: abstract bookpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT

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