Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/70761| Author(s): | Galardo, A. Barbosa, I. Erben, M. Ferreira, Isabel Pinho, Olívia |
| Title: | TEXTURE AND COLOR OF BREAD: INFLUENCE OF beta-GLUCANS ADDITION |
| Issue Date: | 2013 |
| Abstract: | [Abstract] |
| Description: | [Resumo] |
| Subject: | Ciências da Saúde, Ciências da saúde Health sciences, Health sciences |
| Scientific areas: | Ciências médicas e da saúde::Ciências da saúde Medical and Health sciences::Health sciences |
| URI: | https://hdl.handle.net/10216/70761 |
| Source: | Annals of Nutrition & Metabolism, Vol. 63, Suppl. 1 |
| Document Type: | Resumo de Comunicação em Conferência Internacional |
| Rights: | openAccess |
| License: | https://creativecommons.org/licenses/by-nc/4.0/ |
| Appears in Collections: | FCNAUP - Resumo de Comunicação em Conferência Internacional |
This item is licensed under a Creative Commons License
