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Cabassa, Isabelly de Campos Carvalho
3
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1
Desenvolvimento de pasta cremosa vegetal à base de amêndoa ..:
Takeuchi, Katiuchia Pereira
;
Ferreira, Larissa Martins
;
Cabassa, Isabelly de Campos Carvalho
...
Revista Brasileira Multidisciplinar. 24 (2021) 2 - p. 146-155 , 2021
Link:
https://doi.org/10.25061..
?
2
Technological quality and sensory acceptability of nutritiv..:
Lima, Daniele Silva
;
Egea, Mariana Buranelo
;
Cabassa, Isabelly de Campos Carvalho
...
LWT. 137 (2021) - p. 110467 , 2021
Link:
https://doi.org/10.1016/..
?
3
Desenvolvimento de pasta cremosa vegetal à base de amêndoa ..:
Takeuchi, Katiuchia Pereira
;
Ferreira, Larissa Martins
;
Cabassa, Isabelly de Campos Carvalho
...
http://revistarebram.com/index.php/revistauniara/article/view/1085/701. , 2021
Link:
http://revistarebram.com..
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