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Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)
2018
Célia Caroline Florindo da Silva
Giselle de Lima Paixão e Silva
Manoel Soares Soares-Júnior
Adelaide Del Pino Beléia
Márcio Caliari
Keywords:
Biochemistry
Baru
Bran
Food science
Nut
Chemistry
Sugar
Vog
Cane
sugar cane
Chromatography
Correction
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