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Desenvolvimento de alimentos e bebidas não-lácteas de origem vegetal
Gomes, Ana Maria
(PI)
Centre for Biotechnology and Fine Chemistry (CBQF)
Faculty of Biotechnology
Overview
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Activities
(2)
Research output
(3)
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Food Science
Antioxidant
14%
Ash Content
35%
Bioactive Compound
14%
Carbohydrate Analysis
35%
Cereal
42%
Cereal-Based Foods
42%
Coconut Oil
21%
Dairy Product
21%
Digestible Protein
85%
Fat Content
35%
Fatty Acid Profile
85%
Food Structure
21%
Healthy Diet
14%
Lactose Intolerance
21%
Linoleic Acid
21%
Lipid Composition
21%
Magnesium
14%
Nutrition Information
21%
Nutritive Value
14%
Oleic Acid
21%
Plant-Based Food
42%
Polyphenol
14%
Protein Content
50%
Proximate Composition
100%
Saturated Fatty Acids
21%
Sorghum
71%
Starch
14%
Sugar Content
21%
Unsaturated Fatty Acid
21%
Vegan Diet
21%
Yogurt
85%