Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/175175| Author(s): | Gabriela Weber Gnatta |
| Title: | Incorporation of Fruit Flour in Gluten-Free Cookies: Effect on Nutritional Composition, Sensory Acceptance and Glycemic Response |
| Issue Date: | 2026-07-14 |
| Subject: | Ciências médicas e da saúde Medical and Health sciences |
| Scientific areas: | Ciências médicas e da saúde Medical and Health sciences |
| URI: | https://hdl.handle.net/10216/175175 |
| Document Type: | Tese de Licenciatura |
| Rights: | embargoedAccess |
| Embargo End Date: | 2029-07-13 |
| Appears in Collections: | FCNAUP - Tese de Licenciatura |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 785267.pdf Restricted Access | Incorporation of Fruit Flour in Gluten-Free Cookies: Effect on Nutritional Composition, Sensory Acceptance and Glycemic Response | 974.45 kB | Adobe PDF | View/Open |
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