Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour
| Autor principal: | |
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| Formato: | masterThesis |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/132176 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/132176 |