Anais Do XX Congresso Brasileiro De Engenharia Química 2015
DOI: 10.5151/chemeng-cobeq2014-0623-24689-144500
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Efeito da aplicação de glazeamento utilização solução de óleo de soja e água sobre os parâmetros físicos de qualidade do pão

Rafael Audino Zambelli1,
L. F. L. Herculano2,
G. K. Pinheiro3
et al.
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