Gluten-free bread with Flaxseed Oil  Cake: Development and Assessment of  Technological and Functional  Properties, and Sensory Quality

Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/151202

Full metadata record

DC Field	Value	Language
dc.creator	Daniela Serrão da Veiga Milheiro Oliveira
dc.date.accessioned	2025-11-09T11:24:03Z	-
dc.date.available	2025-11-09T11:24:03Z	-
dc.date.issued	2023-07-21
dc.date.submitted	2023-07-12
dc.identifier.other	sigarra:635009
dc.identifier.uri	https://hdl.handle.net/10216/151202	-
dc.language.iso	por
dc.rights	openAccess
dc.subject	Ciências da saúde
dc.subject	Health sciences
dc.title	Gluten-free bread with Flaxseed Oil Cake: Development and Assessment of Technological and Functional Properties, and Sensory Quality
dc.type	Dissertação
dc.contributor.uporto	Faculdade de Farmácia
dc.identifier.doi	10.34626/5r7s-ev31
dc.identifier.tid	203340604
dc.subject.fos	Ciências médicas e da saúde::Ciências da saúde
dc.subject.fos	Medical and Health sciences::Health sciences
thesis.degree.discipline	Mestrado em Controlo da Qualidade
thesis.degree.grantor	Faculdade de Farmácia
thesis.degree.grantor	Universidade do Porto
thesis.degree.level	1
rcaap.embargofct	A. Científicos
Appears in Collections:	FFUP - Dissertação

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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