Also published on: SLACAN 2023
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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
SLACA 2021
Kombucha Flavored With Bocaiuva: Sensory Acceptability Among Sports Practitioners
SLACA 2019
Caracterização físico-química de índices de qualidade de óleos de bacuri armazenados sob diferentes tempos: Comparação entre o congelamento rápido e o lento
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