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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 | |
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DEVELOPMENT OF SPAGHETTIS.pdf | 838.27 kB | Adobe PDF | View/Open |
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