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
URI: https://repositorio-aberto.up.pt/handle/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

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