Also published on: SLACAN 2023
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AVALIAÇÃO ESTRUTURAL DE HIDROGÉIS HÍBRIDOS FORMADOS POR CASEÍNA E POR PROTEÍNA DE ERVILHA: UMA ABORDAGEM ATRAVÉS DA RESSONÂNCIA MAGNÉTICA NUCLEAR
SLACAN 2023
DESENVOLVIMENTO E CARACTERIZAÇÃO DE IOGURTE NATURAL ENRIQUECIDO COM PROTEÍNA VEGETAL: UM ALTERNATIVA AS TENDÊNCIAS EMERGENTES
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EFFECT OF THE ADDITION OF CHEESE MAX 120 ENZYME IN MOZARELLA CHEESE
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