Please use this identifier to cite or link to this item:
acessibilidade
http://hdl.handle.net/20.500.12207/4848| Title: | Development of spaghettis with alternative flours |
| Authors: | Mira, Ana Brito Costa, Manuela Fragoso, Fernanda Ferro Palma, José Dias, João Ribeiro, Carlos Ferro Palma, Silvina Lampreia, Célia Floro, António Barata de Carvalho, Maria João |
| Orientador: | Brito Costa, Manuela |
| Keywords: | Spaghetti Celiac disease Sensory Rheology |
| Issue Date: | 5-Jun-2018 |
| Publisher: | CI&DETS – Centro de Investigação em Educação, Tecnologias e Saúde |
| Citation: | Mira, A., Costa, M., Fragoso, F., Palma, J., Dias, J., Ribeiro, C., & Carvalho, M. (2018). Development of spaghettis with alternative flours. In 1st International Meeting on Innovation & Development in the Food Sector: abstract book. Viseu. p. 75-79. ISBN 978-989-96937-4-6 |
| Series/Report no.: | ISBN 978-989-96937-4-6 |
| Description: | 1st International Meeting on Innovation & Development in the Food Sector: Abstract book, Conference, Viseu, Portugal, 5 june 2018. |
| Peer reviewed: | yes |
| URI: | http://hdl.handle.net/20.500.12207/4848 |
| Appears in Collections: | D-TCA - Comunicações com peer review |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| DEVELOPMENT OF SPAGHETTIS.pdf | 838.27 kB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License
