Anais Do CBCP 2020 - Congresso on-Line Brasileiro De Tecnologia De Cereais E Panificação 2020
DOI: 10.29327/cbcp2020.278845
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AVALIAÇÃO DE CARACTERÍSTICAS FÍSICAS E SENSORIAL DE SNACK COM REDUÇÃO DE SÓDIO (NaCl)

Denise de Moraes Batista da Silva1,
Maiara Pereira Mendes2,
Antônio Roberto Giriboni Monteiro3
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