Also published on: SLACAN 2023
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SLACAN 2023
ELABORAÇÃO DE BEBIDA LÁCTEA A PARTIR DO SORO DE IOGURTE TIPO GREGO
SLACAN 2023
DESENVOLVIMENTO DE CONSERVA DE BATATA BOLINHA SUBMETIDAS A DIFERENTES TRATAMENTOS
SLACAN 2023
Embrapii como estratégia de pesquisa, desenvolvimento e inovação para o setor industrial: relato de experiência de pesquisadores da Unidade Agrotec/UFMS
SLACAN 2023
DESENVOLVIMENTO DE GEL DE CARBOIDRATO DE BETERRABA E CAJÁ: CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL
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