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1 Ergebnisse
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Elaboração e avaliação sensorial de brownie de alfarroba is..:
Dutra, Tatiane Viana
;
Pante, Giseli Cristina
;
Reck, Isabela Maria
..
Research, Society and Development. 9 (2020) 10 - p. e4829108693 , 2020
Link:
https://doi.org/10.33448/rsd-v9i10.8693
RT Journal T1
Elaboração e avaliação sensorial de brownie de alfarroba isento de glúten e lactose
UL https://suche.suub.uni-bremen.de/peid=cr-10.33448_rsd-v9i10.8693&Exemplar=1&LAN=DE A1 Dutra, Tatiane Viana A1 Pante, Giseli Cristina A1 Reck, Isabela Maria A1 Bánkuti, Ferenc Istvan A1 Madrona, Grasiele Scaramal PB Research, Society and Development YR 2020 SN 2525-3409 JF Research, Society and Development VO 9 IS 10 SP e4829108693 LK http://dx.doi.org/https://doi.org/10.33448/rsd-v9i10.8693 DO https://doi.org/10.33448/rsd-v9i10.8693 SF ELIB - SuUB Bremen
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