Development of solutions for the bakery industry to promote CleanLable and the nutritional and functional value of its products

Pintado, Maria Manuela (PI)

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2023

Development of an innovative laminated dough with half-fat content
Sousa, S., Coelho, M., Adlakha, K., Martins, A., Correia, M., Pimenta, A., Monteiro, M. J., Teixeira, P., Gomes, A. & Pintado, M., Jun 2023, Congress EuroFoodChem: abstract book. Veličković, T. Ć. (ed.). Belgrade: Serbian Hemic Society, p. 216-216 1 p.
Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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