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
| Autor principal: | |
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| Formato: | masterThesis |
| Idioma: | eng |
| Publicado em: |
2022
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| Texto completo: | http://hdl.handle.net/10400.5/23854 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/23854 |