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 Authorship: SOUZA, D. G.; RESENDE, O.; PILON, L.; CABRAL, J. C. O.; RESENDE, L. F. L O objetivo foi caracterizar a farinha da polpa da batata-doce biofortificada seca em diferentes temperaturas. As batata-doce (acesso CNPH1210) biofortificada foram secas em estufa com ventilação de ar... ... |
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