Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/175186| Author(s): | Ana Francisca Gomes Leão da Silva |
| Title: | Impacto do grau de torra no perfil nutricional, químico e sensorial de pastas de amendoim, amêndoa e avelã |
| Issue Date: | 2026-07-13 |
| Subject: | Ciências da engenharia e tecnologias Engineering and technology |
| Scientific areas: | Ciências da engenharia e tecnologias Engineering and technology |
| URI: | https://hdl.handle.net/10216/175186 |
| Document Type: | Tese de Licenciatura |
| Rights: | embargoedAccess |
| Embargo End Date: | 2028-01-12 |
| Appears in Collections: | FCNAUP - Tese de Licenciatura |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 785264.pdf Restricted Access | Impacto do grau de torra no perfil nutricional, químico e sensorial de pastas de amendoim, amêndoa e avelã | 12.93 MB | Adobe PDF | View/Open |
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