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Detalles del recurso

Descripción

The purpose of the present work was to perform the physicochemical characterization and chemometrics of a traditional Portuguese bread, called “Pão do Nordeste Transmontano”, towards PGI certification application.

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Biblioteca Digital do IPB  

Autor(es)

Magalhães, Agostinho Filipe de Almeida -  Pereira, Ermelinda -  Pawlak, Chalissa -  Malheiro, Ricardo -  Ferreira, Elisabete -  Pereira, J.A. -  Ramalhosa, Elsa - 

Id.: 69697403

Idioma: eng  - 

Versión: 1.0

Estado: Final

Palabras clavePão transmontano - 

Tipo de recurso: conferenceObject  - 

Tipo de Interactividad: Expositivo

Nivel de Interactividad: muy bajo

Audiencia: Estudiante  -  Profesor  -  Autor  - 

Estructura: Atomic

Coste: no

Copyright: sí

: openAccess

Requerimientos técnicos:  Browser: Any - 

Fecha de contribución: 14-mar-2017

Contacto:

Localización:
* Magalhães, A.; Pereira, Ermelinda; Pawlak, Chalissa; Malheiro, Ricardo; Ferreira, E.; Pereira, J.A.; Ramalhosa, Elsa (2016) - Pão transmontano: the use of physicochemical characterization and chemometrics in order to achieve the PGI certification. In IUFOST - 18th World Congress of Food Science and Technology - Greening the Global Food Supply Chain through Innovation in Food Science and Technology. Dublin, Irlanda

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