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Potential of Avocado (Persea Americana) Seeds Flour as a Gluten-Free Additive for Bakery Industries: Drying Kinetics and its Effect on Functional, Nutritional and Antinutrient Characteristics

Nome:
Akshita Gupta

Título:
Potential of Avocado (Persea Americana) Seeds Flour as a Gluten-Free Additive for Bakery Industries: Drying Kinetics and its Effect on Functional, Nutritional and Antinutrient Characteristics

Curso:
Mestrado em Ciência Tecnologia Alimentar e Empreendedorismo (BiFTec)

Orientador:
Cristina L. M. Silva
Teresa Brandão

Data:
28/07/2021 10:00

Sala:
EBI 011 (Edifício de Biotecnologia)

Ciclo:
Mestrado