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On the correlation of chemical properties of broa, a portuguese traditional sourdough bread, with baking technological factors.

dc.contributor.authorRocha, João M.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-14T17:46:00Z
dc.date.available2011-10-14T17:46:00Z
dc.date.issued2003
dc.identifier.citationROCHA, J. M; MALCATA, F. X. - On the correlation of chemical properties of broa, a portuguese traditional sourdough bread, with baking technological factors. In 6º Encontro de Química dos Alimentos, Lisboa, Portugal, 22-25 Junho, 2003por
dc.identifier.urihttp://hdl.handle.net/10400.14/6141
dc.language.isoengpor
dc.peerreviewednopor
dc.titleOn the correlation of chemical properties of broa, a portuguese traditional sourdough bread, with baking technological factors.por
dc.typeconference object
dspace.entity.typePublication
person.familyNameRocha
person.familyNameMalcata
person.givenNameJoão
person.givenNameFrancisco
person.identifier.ciencia-idC81D-AC3B-CB3B
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-0936-2003
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridC-5252-2019
person.identifier.scopus-author-id7202074289
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication005946ed-34e7-49fc-85e1-b04f9bdc52f9
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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