Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/107085| Author(s): | Zita Emanuela de Sá Veloso Martins |
| Title: | Reuse of agroindustry by-products to produce new fibre enriched bread formulations: impact in physico-chemical, sensorial and nutritional chraracteristics |
| Issue Date: | 2017-07-31 |
| Subject: | Química Chemical sciences |
| Scientific areas: | Ciências exactas e naturais::Química Natural sciences::Chemical sciences |
| DOI: | 10.34626/hhbd-jd10 |
| TID identifier: | 101495412 |
| URI: | https://hdl.handle.net/10216/107085 |
| Document Type: | Tese |
| Rights: | openAccess |
| Appears in Collections: | FCUP - Tese |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 210822.pdf | Reuse of agroindustry by-products to produce new fibre enriched bread formulations: impact in physico-chemical, sensorial and nutritional chraracteristics | 4.47 MB | Adobe PDF |  View/Open |
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