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Alculúcia Oliveira
Alculúcia Oliveira
Soy yogurt
Lactobacillus acidophilus
Food science
Chemistry
ph control
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AVALIAÇÃO DE SORVETE TIPO IOGURTE À BASE DE SOJA COM A ADIÇÃO DE MICRORGANISMOS PROBIÓTICOS
2017
Érika Francisquini Arruda
Alculúcia Oliveira
Angelica Dutra de Oliveira
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