@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",
}