Also published on: SLACA 2021
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ICBC 2024
OVERVIEW OF IRON CONTENT IN COOKIES AFTER 20 YEARS OF FLOUR FORTIFICATION IN BRAZIL
SLACAN 2023
BRAZILIAN CONSUMERS PERCEPTIONS AND WILLINNESS REGARDING HYBRID MEAT PRODUCTS AND THEIR INGREDIENTS
SLACA 2021
AVALIAÇÃO DA ACEITABILIDADE DE PÃES ELABORADOS COM ADIÇÃO DE POLPA DE CUPUAÇU (Theobroma grandiflorum) E PITAYA (Hylocereus polyrhizus)
SLACA 2021
DESENVOLVIMENTO DE PÃES ELABORADOS COM POLPA DE Theobroma grandiflorum E Hylocereus polyrhizus: UMA AVALIAÇÃO FÍSICO-QUÍMICA
SLACA 2021
AVALIAÇÃO FÍSICO-QUÍMICA DE FARINHA DE Bactris gasipaes Kunth
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