Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Pão transmontano Physicochemical characterization Chemometrics PGI certification
Contexto Educativo
Citação
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
Editora
IUFOST