Items where Author is "Mattioni B., ."

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Santos I. R., . and Mattioni B., . and Zibetti A. W., . and Miranda M. Z., . and Scheuer P. M., . and Francisco A., . and Di Luccio M., . Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality. pp. 2079-2087. ISSN ISSN22317546(Online)

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