Publicação
Composition and contents of classes of neutral lipids in free, bound and starch lipid extracts of flour, sourdough and broa (Portuguese Sourdough Bread)
| dc.contributor.author | Rocha, J. M. | |
| dc.contributor.author | Kalo, P. J. | |
| dc.contributor.author | Malcata, F. X. | |
| dc.date.accessioned | 2011-10-23T19:52:51Z | |
| dc.date.available | 2011-10-23T19:52:51Z | |
| dc.date.issued | 2003 | |
| dc.identifier.citation | ROCHA, J. M.; KALO, P. J.; MALCATA, F. X. - Composition and contents of classes of neutral lipids in free, bound and starch lipid extracts of flour, sourdough and broa (Portuguese Sourdough Bread) . In Nordic Lipid Symposium, 22, Naantali, Finlândia, 15-18 Junho, 2003 - Nordic Lipid Symposium: Book of Abstracts. [S. l. : s. n., 2003], 1 p. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.14/7014 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | no | por |
| dc.title | Composition and contents of classes of neutral lipids in free, bound and starch lipid extracts of flour, sourdough and broa (Portuguese Sourdough Bread) | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Rocha | |
| person.familyName | Malcata | |
| person.givenName | João | |
| person.givenName | Francisco | |
| person.identifier.ciencia-id | C81D-AC3B-CB3B | |
| person.identifier.ciencia-id | 1B13-38A5-35F5 | |
| person.identifier.orcid | 0000-0002-0936-2003 | |
| person.identifier.orcid | 0000-0003-3073-1659 | |
| person.identifier.rid | C-5252-2019 | |
| person.identifier.scopus-author-id | 7202074289 | |
| person.identifier.scopus-author-id | 7102542478 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 005946ed-34e7-49fc-85e1-b04f9bdc52f9 | |
| relation.isAuthorOfPublication | a06c00da-0e2f-4434-8ede-4d7b22c0dfe9 | |
| relation.isAuthorOfPublication.latestForDiscovery | a06c00da-0e2f-4434-8ede-4d7b22c0dfe9 |
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