Desenvolvimento de bebida láctea fermentada à base de soro de leite e polpa de cajá (Spondias mombin L.) com potencial atividade probiótica
Submitted by (edna.saturno@ufrpe.br) on 2016-07-26T11:09:45Z No. of bitstreams: 1 Adriana Carla Santos de Menezes.pdf: 997219 bytes, checksum: 9c5bc62f51137e79adcd6f509df6809c (MD5) === Made available in DSpace on 2016-07-26T11:09:45Z (GMT). No. of bitstreams: 1 Adriana Carla Santos de Menezes.pdf...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal Rural de Pernambuco
2016
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| Online Access: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5067 |