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Academia Brasileira de Ciências, Anais da Academia Brasileira de Ciências, 4(93), 2021

DOI: 10.1590/0001-3765202120191175

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Physicochemical, antioxidant, rheological, and sensory properties of juice produced with guava pulp and peel flour

Journal article published in 2021 by Thairla V. B. Da Silva ORCID, Isabela J. Iwassa ORCID, Anderson R. Sampaio ORCID, Suelen P. Ruiz ORCID, Beatriz C. Bolanho Barros ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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