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Sensory evaluation of cake without lactose added of different percentages of flour soy integral.
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
Keywords:
Chemistry
Food processing
Food science
Food quality
Sensory system
orange juice
Lactose
Correction
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