Rheological behaviour of broa, a portuguese traditional sourdough bread, throughout the storage period

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dc.contributor.author	Rocha, João M.
dc.contributor.author	Malcata, F. Xavier
dc.date.accessioned	2011-09-13T13:54:12Z
dc.date.available	2011-09-13T13:54:12Z
dc.date.issued	2003
dc.identifier.citation	ROCHA, João M.; MALCATA, F. Xavier - Rheological behaviour of broa, a portuguese traditional sourdough bread, throughout the storage period.. In Encontro de Química dos Alimentos, 6, Lisboa, Portugal, 22-25 Junho, 2003	por
dc.identifier.uri	http://hdl.handle.net/10400.14/5472
dc.language.iso	eng	por
dc.peerreviewed	no	por
dc.title	Rheological behaviour of broa, a portuguese traditional sourdough bread, throughout the storage period	por
dc.type	conference object
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	conferenceObject	por
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relation.isAuthorOfPublication.latestForDiscovery	a06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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