Also published on: SLACA 2021
Is this your profile? Do login to access your certificatesSLACAN 2025
CARACTERÍSTICAS FÍSICAS E QUÍMICAS DE MARCAS DE ARROZ BRANCO POLIDO
SLACAN 2025
OBTENÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE FARINHAS DE CASCA DE BATATA E DE CHUCHU: RESÍDUOS DE UM RESTAURANTE UNIVERSITÁRIO
SLACA 2021
CARACTERIZAÇÃO DE PIZZA COM FARINHA MISTA
SLACA 2021
CANJICA: A PÉROLA BRANCA
SLACA 2021
SEQUILHOS: PROCESSAMENTO, PERFIL FÍSICO E NUTRICIONAL
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