ACCEPTABILITY OF BEETROOT PRE-PROCESSED UNDER DIFFERENT COOKING METHODS. Nativa, [S. l.], v. 4, n. 4, p. 211–216, 2016. DOI: 10.31413/nativa.v4i4.3012. Disponível em: https://periodicoscientificos.ufmt.br/ojs/index.php/nativa/article/view/3012. Acesso em: 5 dez. 2025.