Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/160975| Author(s): | Rita Joana Neto de Sá Cachada |
| Title: | Development of edible Pickering emulsions as food sauces alternatives using lupin-derived ingredients |
| Issue Date: | 2024-07-29 |
| Subject: | Engenharia química Chemical engineering |
| Scientific areas: | Ciências da engenharia e tecnologias::Engenharia química Engineering and technology::Chemical engineering |
| DOI: | 10.34626/n0q0-q519 |
| TID identifier: | 203861450 |
| URI: | https://hdl.handle.net/10216/160975 |
| Document Type: | Dissertação |
| Rights: | embargoedAccess |
| Embargo End Date: | 2027-07-28 |
| Appears in Collections: | FEUP - Dissertação |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 681961.pdf Restricted Access | Development of edible Pickering emulsions as food sauces alternatives using lupin-derived ingredients | 4.56 MB | Adobe PDF | View/Open |
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