Artigo de peri??dico

Development and nutritional composition and sensory comparason between acceptance and bread traditional high soy protein and soluble prebiotic fiber

Registro en:
2211-601X
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Autor
CADIOLI, M.G.B.
RODAS, M.A.B.
GARBELOTTI, M.L.
MARCIANO, E.
TAIPINA, M.S.
Institución
Materias

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