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Influence of non-thermal plasma treatment on structural and sensory attributes of pizza dough
Beatriz Coelho (Student)
Brandão, T. R. S.
(Supervisor)
Centre for Biotechnology and Fine Chemistry (CBQF)
Activity
:
Supervision
Description
Group Project | Advanced Food Technology | M.Sc. Food Engineering
Period
Sept 2024
→
Dec 2024
Degree of Recognition
Master
X