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Farinhas de amêndoa e amendoim suplementadas com ferro como ingredientes potenciais para desenvolvimento de biscoitos sem glúten

Translated title of the contribution: Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies
  • Daniel Granato
  • , Luciana de Souza Neves Ellendersen
  • Universidade Federal do Paraná

Research output: Contribution to journal › Article › peer-review

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