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INFLUENCE OF PECTIN AND SUCROSE CONCENTRATIONS ON THE SURVIVAL OF Lactobacillus rhamnosus ATCC 7469 IN CAATINGA PASSION FRUIT SYMBIOTIC BEVERAGES DURING REFRIGERATED STORAGE
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INFLUENCE OF CONCENTRATION OF PASSION FRUIT PULP FROM CAATINGA (Passiflora cincinnata Mast.) ON THE VIABILITY OF Lactobacillus rhamnosus ATCC7469 DURING FERMENTATION
-145474
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