Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/132176
Author(s): Patrícia Sofia Brás Silva
Title: Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour
Issue Date: 2020-12-15
Subject: Ciências exactas e naturais
Natural sciences
Scientific areas: Ciências exactas e naturais
Natural sciences
TID identifier: 202624951
URI: https://hdl.handle.net/10216/132176
Document Type: Dissertação
Rights: embargoedAccess
Embargo End Date: 2023-12-14
Appears in Collections:FCUP - Dissertação

Files in This Item:
File Description SizeFormat 
442158.pdf
  Restricted Access
Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour2.12 MBAdobe PDF    Request a copy from the Author(s)


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.