Please use this identifier to cite or link to this item: https://repositorio.pgsskroton.com//handle/123456789/2596
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dc.contributor.authorSIROTTI, CARLA MANFRINATO-
dc.date.accessioned2017-08-31T13:53:17Z-
dc.date.available2017-08-31T13:53:17Z-
dc.date.issued2016-
dc.identifier.urihttps://repositorio.pgsskroton.com/handle/123456789/2596-
dc.subjectLeite Ovino. Gelado Comestível. Fibra Solúvel. Substituto de Cacau.pt_BR
dc.titleUSO DA ALFARROBA E INULINA NO DESENVOLVIMENTO DE FROZEN YOGURT COM LEITE DE OVELHApt_BR
dc.typeDissertaçãopt_BR
Appears in Collections:Dissertações do Mestrado em Ciência e Tecnologia de Leite e Derivados

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