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Journal: Beverages, 2019
Article: Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage
Authors: by Gisele Kirchbaner Contini, Fabielli Priscila de Oliveira, Alana Martins and Katielle Rosalva Voncik Córdova
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