Publicação
Development of jelly fruits made with red berries and aromatic herbs: textural analysis
| dc.contributor.author | Reis, Cátia | |
| dc.contributor.author | Guiné, Paula | |
| dc.contributor.author | Florença, Sofia | |
| dc.contributor.author | Guiné, Raquel | |
| dc.date.accessioned | 2018-06-13T14:07:22Z | |
| dc.date.available | 2018-06-13T14:07:22Z | |
| dc.date.issued | 2018 | |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Reis, C., Correia, P., Florença, S., & Guiné, R.P.F. (2018, Junho). Development of jelly fruits made with red berries and aromatic herbs: textural analysis. In R. Guiné & C. Ferrão (Eds.), Abstract Book of 1st International Meeting on Innovation & Development in the Food Sector, 3º Workshop de I&D no Setor Agroalimentar (pp. 80-82). Viseu: Instituto Politécnico de Viseu, CI&DETS - Centro de Investigação em Educação, Tecnologias e Saúde. | pt_PT |
| dc.identifier.isbn | 978-989-96937-4-6 | |
| dc.identifier.uri | http://hdl.handle.net/10400.19/4959 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.subject | Fruit gums | pt_PT |
| dc.subject | Texture | pt_PT |
| dc.title | Development of jelly fruits made with red berries and aromatic herbs: textural analysis | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Viseu | pt_PT |
| oaire.citation.endPage | 82 | pt_PT |
| oaire.citation.startPage | 80 | pt_PT |
| oaire.citation.title | 1st International Meeting on Innovation & Development in the Food Sector, 3º Workshop de I&D no Setor Agroalimentar | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |