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EFFECT OF THE ADDITION OF OKARA (BY-PRODUCT FROM SOYBEAN AQUEOUS EXTRACT) OVER THE TECHNOLOGICAL PROPERTIES OF BEEF HAMBURGERS.
Food Analysis

JESSICA CRUZ DEVIDÉ ; NEUSA FÁTIMA SEIBEL ; MARGARIDA MASAMI YAMAGUSHI ; heloisa Gabriel Falcão ¹ ; [email protected]

¹ Departamento Acadêmico de Alimentos / Universidade Tecnológica Federal do Paraná

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43317

Co-authors (4)