Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/138858| Author(s): | Buse Naz Gürbüz |
| Title: | Effect of Different Base Preparation Matrices and Methods on Overall Liking of Food Products |
| Issue Date: | 2021-11-29 |
| Subject: | Ciências exactas e naturais Natural sciences |
| Scientific areas: | Ciências exactas e naturais Natural sciences |
| DOI: | 10.34626/dqtr-h593 |
| TID identifier: | 202906060 |
| URI: | https://hdl.handle.net/10216/138858 |
| Document Type: | Dissertação |
| Rights: | restrictedAccess |
| Appears in Collections: | FCUP - Dissertação |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 522983.pdf Restricted Access | Effect of Different Base Preparation Matrices and Methods on Overall Liking of Food Products | 3.47 MB | Adobe PDF | View/Open |
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