1. Repositório Aberto da Universidade do Porto
  2. FCUP - Faculdade de Ciências
  3. FCUP - Dissertação
Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/132176
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dc.creatorPatrícia Sofia Brás Silva
dc.date.accessioned2025-11-06T14:48:34Z-
dc.date.available2025-11-06T14:48:34Z-
dc.date.issued2020-12-15
dc.date.submitted2021-02-07
dc.identifier.othersigarra:442158
dc.identifier.urihttps://hdl.handle.net/10216/132176-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCiências exactas e naturais
dc.subjectNatural sciences
dc.titleEffect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour
dc.typeDissertação
dc.contributor.uportoFaculdade de Ciências
dc.identifier.doi10.34626/czsp-hj77
dc.identifier.tid202624951
dc.subject.fosCiências exactas e naturais
dc.subject.fosNatural sciences
thesis.degree.disciplineMestrado em Ciências do Consumo e Nutrição
thesis.degree.grantorFaculdade de Ciências
thesis.degree.grantorUniversidade do Porto
thesis.degree.level1
Appears in Collections:FCUP - Dissertação

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