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MODELING THE SENSORY SHELF LIFE OF MANGO JUICE STORED AT UNCERTAIN CONDITION USING pH FACTOR.
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- Annals: Food Science & Technology, 2017, v. 18, n. 1, p. 29
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- Article
Production and Sensory Evaluation of Non-Alcoholic Wine from Sugarcane and Tiger Nut Blend Using Saccharomyces cerevisiae.
- Published in:
- International Journal of BioSciences, Agriculture & Technology, 2016, v. 7, n. 2, p. 7
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- Article