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Uruçu, Mandaçaia e Jataí
- Gastronomia brasileira
- Narrado por: Marcos Damigo
- Duración: 11 m
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Resumen del Editor
Além de formulações sofisticadas com méis em diferentes estágios de fermentação, o produto virou complemento de molhos para carnes e vinagretes de saladas, ultrapassando os limites de seu consumo tradicional na confeitaria.
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