Development of an innovative laminated dough with half-fat content

Sergio Sousa; Marta Coelho; Kritika Adlakha; Ana Martins; Marta Correia; Ana Pimenta; Maria João Monteiro; Paula Teixeira; Ana Gomes; Manuela Pintado

Development of an innovative laminated dough with half-fat content

Sergio Sousa, Marta Coelho, Kritika Adlakha, Ana Martins, Marta Correia, Ana Pimenta, Maria João Monteiro, Paula Teixeira, Ana Gomes, Manuela Pintado^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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Original language	English
Title of host publication	Congress EuroFoodChem
Subtitle of host publication	abstract book
Editors	Tanja Ćirković Veličković
Place of Publication	Belgrade
Publisher	Serbian Hemic Society
Pages	216-216
Number of pages	1
ISBN (Electronic)	9788671320832
Publication status	Published - Jun 2023
Event	XXII EurofoodChem - Belgrade, Serbia Duration: 14 Jun 2023 → 16 Jun 2023

Conference

Conference	XXII EurofoodChem
Country/Territory	Serbia
City	Belgrade
Period	14/06/23 → 16/06/23

Access to Document

94639427Final published version, 164 KBLicence: Unspecified

http://hdl.handle.net/10400.14/44345Licence: Unspecified

NutriSafeLab: Development of solutions for the bakery industry to promote CleanLable and the nutritional and functional value of its products
Pintado, M. M. (PI)
29/12/20 → 27/06/23
Project: Research

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Cite this

@inproceedings{b203d4697ef94547a47e5170674feb40,

title = "Development of an innovative laminated dough with half-fat content",

author = "Sergio Sousa and Marta Coelho and Kritika Adlakha and Ana Martins and Marta Correia and Ana Pimenta and Monteiro, {Maria Jo{\~a}o} and Paula Teixeira and Ana Gomes and Manuela Pintado",

year = "2023",

month = jun,

language = "English",

pages = "216--216",

editor = "Veli{\v c}kovi{\'c}, {Tanja {\'C}irkovi{\'c}}",

booktitle = "Congress EuroFoodChem",

publisher = "Serbian Hemic Society",

note = "XXII EurofoodChem ; Conference date: 14-06-2023 Through 16-06-2023",

}

Sousa, S , Coelho, M, Adlakha, K, Martins, A, Correia, M, Pimenta, A, Monteiro, MJ , Teixeira, P , Gomes, A & Pintado, M 2023, Development of an innovative laminated dough with half-fat content. in TĆ Veličković (ed.), Congress EuroFoodChem: abstract book. Serbian Hemic Society, Belgrade, pp. 216-216, XXII EurofoodChem, Belgrade, Serbia, 14/06/23. <http://hdl.handle.net/10400.14/44345>

TY - GEN

T1 - Development of an innovative laminated dough with half-fat content

AU - Sousa, Sergio

AU - Coelho, Marta

AU - Adlakha, Kritika

AU - Martins, Ana

AU - Correia, Marta

AU - Pimenta, Ana

AU - Monteiro, Maria João

AU - Teixeira, Paula

AU - Gomes, Ana

AU - Pintado, Manuela

PY - 2023/6

Y1 - 2023/6

M3 - Conference contribution

SP - 216

EP - 216

BT - Congress EuroFoodChem

A2 - Veličković, Tanja Ćirković

PB - Serbian Hemic Society

CY - Belgrade

T2 - XXII EurofoodChem

Y2 - 14 June 2023 through 16 June 2023

ER -

Development of an innovative laminated dough with half-fat content

Conference

Access to Document

Projects

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

Cite this