Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/87082
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dc.creatorBeatriz Luísa Barbosa Vieira da Silva
dc.date.accessioned2019-02-03T04:51:23Z-
dc.date.available2019-02-03T04:51:23Z-
dc.date.issued2016-11-04
dc.date.submitted2016-12-09
dc.identifier.othersigarra:164730
dc.identifier.urihttps://repositorio-aberto.up.pt/handle/10216/87082-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectOutras ciências médicas
dc.subjectOther medical sciences
dc.titleEnhancement of the formulation of "almendrado" biscuit through the incorporation of almond oil extraction by-products
dc.typeDissertação
dc.contributor.uportoFaculdade de Farmácia
dc.identifier.tid201436531
dc.subject.fosCiências médicas e da saúde::Outras ciências médicas
dc.subject.fosMedical and Health sciences::Other medical sciences
thesis.degree.disciplineMestrado em Controlo de Qualidade
thesis.degree.grantorFaculdade de Farmácia
thesis.degree.grantorUniversidade do Porto
thesis.degree.level1
rcaap.embargofctArtigos Científicos.
Appears in Collections:FFUP - Dissertação

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