Impact of ethanol treatment on the technological characteristics, nutritional composition, and bioactivity of gluten-free breads produced with different microalgae

Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa

Bibliographic Details
Main Author: Sousa, Inês Gonçalves (author)
Format: masterThesis
Language:eng
Published: 2022
Subjects:
gluten-free bread
microalgae
ethanol treatment
bioactivity
nutrition
Online Access:http://hdl.handle.net/10400.5/23854
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/23854

Internet

http://hdl.handle.net/10400.5/23854

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