Sousa, SergioCoelho, MartaAdlakha, KritikaMartins, AnaCorreia, MartaPimenta, AnaMonteiro, Maria JoãoTeixeira, PaulaGomes, AnaPintado, Manuela2024-03-202024-03-202023-069788671320832http://hdl.handle.net/10400.14/44345engDevelopment of an innovative laminated dough with half-fat contentbook part