SLACAN 2023
PASTA HIPERCALÓRICA À BASE DE AMENDOIM E BARU: DESENVOLVIMENTO, CARACTERIZAÇÃO FÍSICO-QUÍMICA E ACEITAÇÃO SENSORIAL
SLACAN 2023
DESENVOLVIMENTO DE GEL DE CARBOIDRATO DE BETERRABA E CAJÁ: CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL
Anais
Bombom Energético de Banana para Esportistas: Desenvolvimento e Aceitabilidade Sensorial
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