Anais Do Congresso Brasileiro De Tecnologia De Cereais E Panificação 2022
DOI: 10.29327/cbcp2022.519880
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Efeito Da Cocção No Teor De Amido Resistente E Disponível De Feijões Crioulos

Aline Machado Pereira1,
Layla Damé2,
Patrick da Silva Silva3
et al.
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