Revision history of "NUTRITIONAL IMPROVEMENT AND CHARACTERISATION OF GLUTEN-FREE BAKERY PRODUCTS BY IDENTIFYING, CHARACTERISING AND ADDING INGREDIENTS AND/OR SEMI-FINISHED PRODUCTS TO THE HIGH ADDED VALUE" (Q4198621)

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11 October 2024

  • curprev 16:0816:08, 11 October 2024DG Regio talk contribs 61,878 bytes −15 Changed label, description and/or aliases in pt
  • curprev 16:0816:08, 11 October 2024DG Regio talk contribs 61,893 bytes +84 Set a claim value: summary (P836): O PROJECTO CONSISTE EM INVESTIGAÇÃO E ESTUDO PARA A REALIZAÇÃO, MELHORIA NUTRICIONAL E CARACTERIZAÇÃO DE PRODUTOS À BASE COM ISENÇÃO DE GLUTE ATRAVÉS DA IDENTIFICAÇÃO, CARACTERIZAÇÃO E INSERÇÃO NO RECIPE DE INGREDIENTES E/OU PRODUTOS SEMI-FINANCIADOS A PARTIR DO ALTO VALOR ACRESCENTADO. O objectivo do projecto proposto consiste em propor ao mercado uma grande variedade de produtos destinados às pessoas que, por necessidade (CELIACS) ou por escolha (...

22 March 2024

11 June 2023

26 April 2023

8 April 2023

31 August 2022

21 July 2022

  • curprev 23:3123:31, 21 July 2022DG Regio talk contribs 58,310 bytes +40,230 Changed label, description and/or aliases in da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et, nl, fr, de, it, es, and other parts: Adding translations: da, el, hr, ro, sk, mt, pt, fi, pl, sl, cs, lt, lv, bg, hu, ga, sv, et,

6 February 2022

4 February 2022

3 February 2022

2 February 2022

1 February 2022

31 January 2022