Anais Do CBCP 2020 - Congresso on-Line Brasileiro De Tecnologia De Cereais E Panificação 2020
DOI: 10.29327/cbcp2020.273615
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Caracterização Química E Sensorial De Cookies Formulados Com Grãos Crioulos E Amido De Pinhão

Luiza de O. Macedo1,
Jennifer Ferreira Ribeiro Saraiva2,
Maicon da Silva Lacerda3
et al.
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