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EVALUATION OF THE FUNCTIONALITY OF EXTRACT OF POUT PEPPER AS NATURAL CONSERVATIVES IN THE PRODUCTION OF YOGURT
EVALUATION OF THE FUNCTIONALITY OF EXTRACT OF POUT PEPPER AS NATURAL CONSERVATIVES IN THE PRODUCTION OF YOGURT
2018
Everton Vieira da Silva
A.A. Santos
M. M. Conceiçăo
J.R. Carvalho Filho
Y. F. Paiva
F. A. Silva
A. M. B. M. Oliveira
Keywords:
Pepper
Food science
production
Environmental science
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