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P. da S. Almeida
P. da S. Almeida
Chemistry
Food processing
Food science
Food quality
Sensory system
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Sensory evaluation of cake without lactose added of different percentages of flour soy integral.
2013
Natália Rocha Sucupira
P. da S. Almeida
P. H. M. de Sousa
M. do C. P. Rodrigues
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