Development of an innovative laminated dough with half-fat content

Sérgio 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

Sérgio 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: Contribution to conference › Poster › peer-review

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Original language	English
Pages	1-1
Number of pages	1
Publication status	Published - 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

94156262Final published version, 988 KBLicence: Unspecified

http://hdl.handle.net/10400.14/44154Licence: Unspecified

Cite this

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

author = "S{\'e}rgio 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",

language = "English",

pages = "1--1",

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

}

TY - CONF

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

AU - Sousa, Sérgio

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

Y1 - 2023

M3 - Poster

SP - 1

EP - 1

T2 - XXII EurofoodChem

Y2 - 14 June 2023 through 16 June 2023

ER -