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 |
| DOI: | 10.34626/czsp-hj77 |
| TID identifier: | 202624951 |
| URI: | https://hdl.handle.net/10216/132176 |
| Document Type: | Dissertação |
| Rights: | openAccess |
| Appears in Collections: | FCUP - Dissertação |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 442158.pdf | Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour | 2.12 MB | Adobe PDF |  View/Open |
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