DEVELOPMENT OF CEREAL BARS USING BACURI PULP FLOUR FOR SPORTSMEN: NUTRITIONAL COMPOSITION AND SENSORY ACCEPTABILITY
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P. Hiane | A. Souza | M. P. Vasconcelos | F. G. C. Cunha | I. F. Siqueira | Jessica Oliveira Pelegrin | C. Jordão | Elisvânia | F. Santos | F. Sanches