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Escola Superior de Biotecnologia
Centro de Biotecnologia e Química Fina (CBQF)
CBQF - Documentos de Conferências / Conference Objects
Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence
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Revolutionizing the bakery industry: creating low-fat, low-salt, puff pastry while preserving sensory and technological excellence
2023-07
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http://hdl.handle.net/10400.14/44358
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Authors
Sousa, Sérgio
Coelho, Marta
Adlakha, Kritika
Martins, Ana
Correia, Marta
Pimenta, Ana
Monteiro, Maria João
Teixeira, Paula
Gomes, Ana
Pintado, Manuela
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http://hdl.handle.net/10400.14/44358
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CBQF - Documentos de Conferências / Conference Objects
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