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

21 Downloads

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

File

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