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Brasil
Food Science and Technology (0101-2061)
Macrocospic and physiochemical characterization of a sugarless and gluten-free cake enriched with fibers made from pumpkin seed (Cucurbita maxima, L.) flour and cornstarch

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publishing year previous first author document title
2020 Brazilian Journal of Food Technology Oliveira, Lucilene Marques da Costa Effect of concentrations of banana peel flour and sucrose on physical and chemical characteristics in cakes
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