Pão transmontano: the use of physicochemical characterization and chemometrics in order to achieve the PGI certification

Magalhães, Agostinho; Pereira, Ermelinda; Pawlak, Chalissa; Malheiro, Ricardo; Ferreira, Elisabete; Pereira, J.A.; Ramalhosa, Elsa

http://hdl.handle.net/10198/14115

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Abstract(s)

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.

Keywords

Pão transmontano Physicochemical characterization Chemometrics PGI certification

URI

http://hdl.handle.net/10198/14115

Citation

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