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Geovana Piveta Ribeiro, Ana Paula Cristiane de Andrade, Juliano Daniels, Neusa Fátima Seibel
Pág. 341 - 347
The objective of this study was to elaborate and characterize Soy-Based Beverages (SBB) with papaya and mango flavors. Three formulations of each SBB were produced with soy extract (SE); papaya or mango pulp flavor; sugar and citrus pectin, in which were...
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