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TEXTURE AND COLOR OF BREAD: INFLUENCE OF beta-GLUCANS ADDITION

Title
TEXTURE AND COLOR OF BREAD: INFLUENCE OF beta-GLUCANS ADDITION
Type
Summary of Presentation in an International Conference
Year
2013
Authors
Galardo, A.
(Author)
Other
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Barbosa, I.
(Author)
Other
The person does not belong to the institution. The person does not belong to the institution. The person does not belong to the institution. Without AUTHENTICUS Without ORCID
Erben, M.
(Author)
Other
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Ferreira, Isabel
(Author)
Other
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Pinho, Olívia
(Author)
FCNAUP
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Conference proceedings International
Pages: 1692-1692
20th International Congress of Nutrition
Granada, Espanha, 15 a 20 de Setembro de 2013
Indexing
Publicação em ISI Web of Science ISI Web of Science
Scientific classification
FOS: Medical and Health sciences > Health sciences
CORDIS: Health sciences
Other information
Resumo (PT): [Resumo]
Abstract (EN): [Abstract]
Language: English
Type (Professor's evaluation): Scientific
Contact: oliviapinho@fcna.up.pt
Notes: <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=:000324548205197">Indexado na ISI Web of Science</a>
License type: Click to view license CC BY-NC
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Texture 74.77 KB
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