Avaliação de aspectos físico-químicos, sensoriais e reológicos de sorvete gourmet elaborado com teor reduzido de lactose
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| Language: | Portuguese |
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Universidade Federal de Juiz de Fora (UFJF)
2017
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| Online Access: | https://repositorio.ufjf.br/jspui/handle/ufjf/3140 |