Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/110443| Author(s): | Pinho, Olívia Martins, Z. |
| Title: | Sensory preference of fiber enriched wheat breads, correlation with color and crumb structure |
| Issue Date: | 2017 |
| Subject: | Ciências da Saúde, Ciências médicas e da saúde Health sciences, Medical and Health sciences |
| Scientific areas: | Ciências médicas e da saúde Medical and Health sciences |
| DOI: | 10.4172/2157-7110-C1-066 |
| URI: | https://hdl.handle.net/10216/110443 |
| Source: | Journal of Food Processing & Technology, Vol. 8, n.º 8, Suppl. |
| Document Type: | Resumo de Comunicação em Conferência Internacional |
| Rights: | openAccess |
| Appears in Collections: | FCNAUP - Resumo de Comunicação em Conferência Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 248408.pdf | 199.69 kB | Adobe PDF |  View/Open |
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