Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/141278| Author(s): | João Rocha |
| Title: | Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality |
| Issue Date: | 2022-03-22 |
| DOI: | 10.3390/foods11071012 |
| URI: | https://hdl.handle.net/10216/141278 |
| Document Type: | Artigo em Revista Científica Internacional |
| Rights: | openAccess |
| Appears in Collections: | FEUP - Artigo em Revista Científica Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 559268.pdf | 2.05 MB | Adobe PDF |  View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.