Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour
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| Format: | masterThesis |
| Language: | eng |
| Published: |
2020
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10216/132176 |
| Country: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/132176 |