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Í. M. M. de Freitas
Í. M. M. de Freitas
Guar
Chemistry
Guar gum
Food science
Colloid
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Development and evaluation of the stability of food emulsions containing pequi oil.
2018
R. Q. Andrade
Í. M. M. de Freitas
C. A. F. Durães
J.T. de Faria
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