Ciênc. Tecnol. Aliment.
 2000
DOI: 10.1590/s0101-20612000000200001
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Porção servida, heterogeneidade e seus efeitos em medidas sensoriais de dureza em ervilhas em conserva e biscoitos tipo aperitivo

Elisabeth Borges Gonçalves
1
,
Maria Amelia Chaib Moraes2
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