Publicação
Development of an innovative laminated dough with half-fat content
| dc.contributor.author | Sousa, Sérgio | |
| dc.contributor.author | Coelho, Marta | |
| dc.contributor.author | Adlakha, Kritika | |
| dc.contributor.author | Martins, Ana | |
| dc.contributor.author | Correia, Marta | |
| dc.contributor.author | Pimenta, Ana | |
| dc.contributor.author | Monteiro, Maria João | |
| dc.contributor.author | Teixeira, Paula | |
| dc.contributor.author | Gomes, Ana | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2024-03-06T16:07:29Z | |
| dc.date.available | 2024-03-06T16:07:29Z | |
| dc.date.issued | 2023 | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.14/44154 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.title | Development of an innovative laminated dough with half-fat content | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Belgrade, Serbia | pt_PT |
| oaire.citation.endPage | 1 | pt_PT |
| oaire.citation.startPage | 1 | pt_PT |
| oaire.citation.title | XXII EurofoodChem | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |