Etiqueta de registo: 00254nam 2200025 450
001 2175206
003 http://id.bnportugal.gov.pt/bib/catbnp/2175206
100 ## $a20240805d2021 k y0pory01030103ba
101 0# $aeng$dpor
102 ## $aPT
105 ## $aa m 000yy
106 ## $ar
200 1# $aDevelopment of new functional bakery products with health benefits from yoghurt and curd cheese enrichment$fCarla Alexandra Lopes Graça$gsci. advisors Isabel Maria Nunes de Sousa, Anabela Cristina da Silva Naret Moreira Raymundo, Ana Isabel Gusmão Lima
210 #9 $aLisboa$c[s.n.],$d2021
215 ## $aXXVII, 132 p.$cil.$d30 cm
328 #1 $aTese dout. Food Science and Engineering, Instituto Superior de Agronomia, Universidade de Lisboa, 2021
700 #1 $aGraça,$bCarla Alexandra Lopes $31923727
702 #1 $aSousa,$bIsabel Maria Nunes de$4727$31294727
702 #1 $aRaimundo,$bAnabela,$f1970-$4727$3215516
702 #1 $aLima,$bAna Isabel Gusmão,$f1979-$4727$31459002
801 #0 $aPT$bBN$gRPC
966 ## $lBN$mFGMON$x1
971 ## $cssilva$d20240805