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Evaluation of the quality of a molded sweet biscuit enriched with okara flour

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Bibliographic Details
Main Author:	Regina Kitagawa GRIZOTTO
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Subjects:	Agrociencias Soymilk residue isoflavones functional technological properties
Online Access:	Acceder al recurso
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