Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/151202| Author(s): | Daniela Serrão da Veiga Milheiro Oliveira |
| Title: | Gluten-free bread with Flaxseed Oil Cake: Development and Assessment of Technological and Functional Properties, and Sensory Quality |
| Issue Date: | 2023-07-21 |
| Subject: | Ciências da saúde Health sciences |
| Scientific areas: | Ciências médicas e da saúde::Ciências da saúde Medical and Health sciences::Health sciences |
| DOI: | 10.34626/5r7s-ev31 |
| TID identifier: | 203340604 |
| URI: | https://hdl.handle.net/10216/151202 |
| Document Type: | Dissertação |
| Rights: | openAccess |
| Appears in Collections: | FFUP - Dissertação |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 635009.pdf | Gluten-free bread with Flaxseed Oil Cake: Development and Assessment of Technological and Functional Properties, and Sensory Quality | 2.35 MB | Adobe PDF |  View/Open |
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