Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/132176
Author(s): | Patrícia Sofia Brás Silva |
Title: | Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour |
Issue Date: | 2020-12-15 |
Subject: | Ciências exactas e naturais Natural sciences |
Scientific areas: | Ciências exactas e naturais Natural sciences |
TID identifier: | 202624951 |
URI: | https://hdl.handle.net/10216/132176 |
Document Type: | Dissertação |
Rights: | openAccess |
Appears in Collections: | FCUP - Dissertação |
Files in This Item:
File | Description | Size | Format | |
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442158.pdf | Effect of enzymatic and physical gelation methods and Xanthan gum in the gelation capacity of Acheta domesticus flour | 2.12 MB | Adobe PDF | View/Open |
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