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ACEITABILIDADE E QUALIDADE FÍSICO-QUÍMICA DE PAÇOCAS ELABORADAS COM AMÊNDOA DE BARU

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Bibliographic Details
Main Author:	Grazielle Gebrim Santos
Format:	Artículo científico
Language:	pt
Published:	Universidade Federal de Goiás 2012
Subjects:	Agrociencias sensory evaluation nutritional features Dipteryx alata Vog
Online Access:	Acceder al recurso
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