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 proceedingConference contributionpeer-review

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Original languageEnglish
Title of host publicationCongress EuroFoodChem
Subtitle of host publicationabstract book
EditorsTanja Ćirković Veličković
Place of PublicationBelgrade
PublisherSerbian Hemic Society
Pages216-216
Number of pages1
ISBN (Electronic)9788671320832
Publication statusPublished - Jun 2023
EventXXII EurofoodChem - Belgrade, Serbia
Duration: 14 Jun 202316 Jun 2023

Conference

ConferenceXXII EurofoodChem
Country/TerritorySerbia
CityBelgrade
Period14/06/2316/06/23

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