Reuse of agroindustry by-products to produce new fibre enriched bread formulations: impact in physico-chemical, sensorial and nutritional chraracteristics

Utilize este identificador para referenciar este registo: https://hdl.handle.net/10216/107085

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Campo DC	Valor	Idioma
dc.creator	Zita Emanuela de Sá Veloso Martins
dc.date.accessioned	2025-11-05T21:08:18Z	-
dc.date.available	2025-11-05T21:08:18Z	-
dc.date.issued	2017-07-31
dc.date.submitted	2017-09-27
dc.identifier.other	sigarra:210822
dc.identifier.uri	https://hdl.handle.net/10216/107085	-
dc.language.iso	eng
dc.rights	openAccess
dc.subject	Química
dc.subject	Chemical sciences
dc.title	Reuse of agroindustry by-products to produce new fibre enriched bread formulations: impact in physico-chemical, sensorial and nutritional chraracteristics
dc.type	Tese
dc.contributor.uporto	Faculdade de Ciências
dc.identifier.doi	10.34626/hhbd-jd10
dc.identifier.tid	101495412
dc.subject.fos	Ciências exactas e naturais::Química
dc.subject.fos	Natural sciences::Chemical sciences
thesis.degree.discipline	Doutoramento em Química Sustentável
thesis.degree.grantor	Faculdade de Ciências
thesis.degree.grantor	Universidade do Porto
thesis.degree.level	2
Aparece nas coleções:	FCUP - Tese

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Ficheiro	Descrição	Tamanho	Formato
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	Ver/Abrir