Publication
Evaluation of consumers’ acceptance of bread supplemented with insect protein
datacite.subject.sdg | 12:Produção e Consumo Sustentáveis | pt_PT |
dc.contributor.author | Ribeiro, José Carlos | |
dc.contributor.author | Soares, Alexandra | |
dc.contributor.author | Moura, Ana Pinto de | |
dc.contributor.author | Cunha, Luís Miguel | |
dc.date.accessioned | 2022-12-20T16:11:21Z | |
dc.date.available | 2022-12-20T16:11:21Z | |
dc.date.issued | 2021 | |
dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
dc.identifier.citation | Ribeiro, J. C., Soares, A. S., de Moura, A. P., & Cunha, L. M. (2021). Evaluation of consumers’ acceptance of bread supplemented with insect protein. In M. M Cortez Vieira, P. Lorenzo, & J. Aguilera (Eds.), Sustainable innovation in food product design (153-170). Suiça: Springer. (ISBN: 978-3-030-61816-2; doi: 10.1007/978-3-030-61817-9_8). (https://www.springer.com/gp/book/9783030618162) | pt_PT |
dc.identifier.doi | 10.1007/978-3-030-61817-9_8 | pt_PT |
dc.identifier.isbn | 978-3-030-61816-2 | |
dc.identifier.uri | http://hdl.handle.net/10400.2/12776 | |
dc.language.iso | eng | pt_PT |
dc.peerreviewed | yes | pt_PT |
dc.publisher | Springer | pt_PT |
dc.title | Evaluation of consumers’ acceptance of bread supplemented with insect protein | pt_PT |
dc.type | book part | |
dspace.entity.type | Publication | |
oaire.citation.title | Sustainable Innovation in Food Product Design | pt_PT |
person.familyName | Moura | |
person.givenName | Ana Pinto de | |
person.identifier | R-000-0Z4 | |
person.identifier.ciencia-id | EE1F-27E6-C356 | |
person.identifier.orcid | 0000-0001-9197-8183 | |
person.identifier.rid | D-6395-2013 | |
person.identifier.scopus-author-id | 51161546800 | |
rcaap.rights | restrictedAccess | pt_PT |
rcaap.type | bookPart | pt_PT |
relation.isAuthorOfPublication | b1210435-fc7f-46ac-a4e7-d12dec22a394 | |
relation.isAuthorOfPublication.latestForDiscovery | b1210435-fc7f-46ac-a4e7-d12dec22a394 |
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