1. Repositório Aberto da Universidade do Porto
  2. FEUP - Faculdade de Engenharia
  3. FEUP - Artigo em Revista Científica Internacional
Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/141278
Full metadata record
DC FieldValueLanguage
dc.creatorJoão Rocha
dc.date.accessioned2022-09-09T19:39:17Z-
dc.date.available2022-09-09T19:39:17Z-
dc.date.issued2022-03-22
dc.identifier.othersigarra:559268
dc.identifier.urihttps://hdl.handle.net/10216/141278-
dc.language.isopor
dc.rightsopenAccess
dc.titleEffects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Engenharia
dc.identifier.doi10.3390/foods11071012
Appears in Collections:FEUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
559268.pdf2.05 MBAdobe PDFThumbnail
View/Open
Show simple item record Recommend this item Display Statistics


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