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acessibilidade

http://hdl.handle.net/20.500.12207/4848
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DC FieldValueLanguage
dc.contributor.advisorBrito Costa, Manuela-
dc.contributor.authorMira, Ana-
dc.contributor.authorBrito Costa, Manuela-
dc.contributor.authorFragoso, Fernanda-
dc.contributor.authorFerro Palma, José-
dc.contributor.authorDias, João-
dc.contributor.authorRibeiro, Carlos-
dc.contributor.authorFerro Palma, Silvina-
dc.contributor.authorLampreia, Célia-
dc.contributor.authorFloro, António-
dc.contributor.authorBarata de Carvalho, Maria João-
dc.date.accessioned2019-05-13T08:56:55Z-
dc.date.available2019-05-13T08:56:55Z-
dc.date.issued2018-06-05-
dc.identifier.citationMira, 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 978-989-96937-4-6por
dc.identifier.urihttp://hdl.handle.net/20.500.12207/4848-
dc.description1st International Meeting on Innovation & Development in the Food Sector: Abstract book, Conference, Viseu, Portugal, 5 june 2018.por
dc.language.isoengpor
dc.publisherCI&DETS – Centro de Investigação em Educação, Tecnologias e Saúdepor
dc.relation.ispartofseriesISBN 978-989-96937-4-6-
dc.rightsopenAccesspor
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/por
dc.subjectSpaghettipor
dc.subjectCeliac diseasepor
dc.subjectSensorypor
dc.subjectRheologypor
dc.titleDevelopment of spaghettis with alternative flourspor
dc.typeconferenceObjectpor
dc.peerreviewedyespor
degois.publication.firstPage75por
degois.publication.lastPage79por
degois.publication.locationViseupor
Appears in Collections:D-TCA - Comunicações com peer review

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