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Revista Ciencias Exatas e Naturais, 2(16)

DOI: 10.5935/recen.2014.02.04

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Mortadella Bologna Type With Reduced Lipid Content by Adding Biomass of Green Bananas, Pectin, Carrageenan and Linseed Flour

Journal article published in 2014 by Sandra Dinon, Serenita Devitte, Cristiane Canan ORCID, Daneysa Lahis Kalschne, Eliane Colla
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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