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Anne Raquel Sotiles, Marina Leite Mitterer Daltoé, Vanderlei Aparecido de Lima, Ornella Maria Porcu, Mário Antônio Alves da Cunha
Pág. 423 - 429
Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L*, a* and b* system and sensory acceptance. Two formulations of cookies (F1 and F2) with dif...
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