Arbutus unedo L. and Ocimum basilicum L. as sources of natural ingredients for bread functionalization

Mestrado com dupla diplomação com o High Institute of Biotechnology of Monastir (ISBM), Tunisia

Bibliographic Details
Main Author: Sallawi, Takwa (author)
Format: masterThesis
Language:eng
Published: 2018
Subjects:
Arbutus unedo L.
Ocimum basilicum L.
Natural ingredients
Bread
Domínio/Área Científica::Ciências Agrárias::Biotecnologia Agrária e Alimentar
Online Access:http://hdl.handle.net/10198/14435
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/14435

Internet

http://hdl.handle.net/10198/14435

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