Also published on: SLACAN 2023
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SLACAN 2023
ELABORAÇÃO E AVALIAÇÃO DE PARÂMETROS DE QUALIDADE DE SOBREMESA LÁCTEA ACHOCOLATADA PROBIÓTICA SUBMETIDA AO AQUECIMENTO ÔHMICO
SLACAN 2023
AVALIAÇÃO DA VIABILIDADE DE BACTÉRIAS LÁTICAS EM LEITES FERMENTADOS COMERCIALIZADOS EM NITERÓI-RJ
SLACAN 2023
ANÁLISES FÍSICO-QUÍMICAS E DA EFICIÊNCIA DO LACTOBACILLUS CASEI MICROENCAPSULADO POR SPRAY DRYING UTILIZANDO MALTODEXTRINA, GOMA ARÁBICA E CÁPSULA
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