Contribuição ao uso de proteina de soja em recheio de bombons : sabor passas ao rum
Dissertação (mestrado) - Universidade Federal de Santa Catarina. Centro de Ciencias Agrarias === Made available in DSpace on 2012-10-16T03:48:24Z (GMT). No. of bitstreams: 0Bitstream added on 2016-01-08T17:00:09Z : No. of bitstreams: 1 87331.pdf: 2315464 bytes, checksum: b5eeb6d7fe22a2a76309773f6683...
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2012
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| Online Access: | http://repositorio.ufsc.br/xmlui/handle/123456789/75719 |