Desenvolvimento de bebida fermentada com cultura probiótica adicionada de soro de leite e farinha de resíduo de acerola (Malpighia emarginata)
Submitted by Mario BC (mario@bc.ufrpe.br) on 2018-07-25T15:02:38Z No. of bitstreams: 1 Regina Ceres Carolino Correa de Souza.pdf: 1545983 bytes, checksum: d22173daaf4c32190323fdbd6a2ad6c0 (MD5) === Made available in DSpace on 2018-07-25T15:02:38Z (GMT). No. of bitstreams: 1 Regina Ceres Carolino Cor...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal Rural de Pernambuco
2018
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| Online Access: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7360 |