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Magda Mattos de BORBA
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Magda Mattos de BORBA
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COMPOSIÇÃO NUTRICIONAL DAS FARINHAS DE MILHO PRÉ-COZIDA, MOÍDA À PEDRA E DA PREPARAÇÃO CULINÁRIA “POLENTA”
by
Daiane GIACOMELLI
,
Bárbara MONEGO
,
Maria Gabriele DELAGUSTIN
,
Magda
Mattos
de
BORBA
,
Simone Rufatto RICALDE
,
Elizete Maria Pesamosca FACCO
,
Josiane SIVIERO
Published 2012-08-01
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