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ENAG 2019
ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE IOGURTE ADICIONADO DE MANJERICÃO
ENAG 2019
ELABORAÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE GELADO COMESTÍVEL ALCOÓLICO SABOR CARAMELO DE CAJÁ
ENAG 2019
ELABORAÇÃO DE DOCE TRADICIONAL DO NORDESTE BRASILEIRO ADICIONADO DE SORO DE LEITE ÁCIDO
ENAG 2019
AVALIAÇÃO FÍSICO-QUÍMICA E ACEITAÇÃO SENSORIAL DE BEBIDA LÁCTEA FERMENTADA CAPRINA SABOR CAPUCCINO
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