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1 Ergebnisse
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Formulación de productos de panificación fermentados de alt..:
Bustos, Ana Yanina
;
Marcantonio, Matías Dante Alejandro
;
Ortiz, María Eugenia
...
http://hdl.handle.net/11336/2902. ,
Link:
http://hdl.handle.net/11336/2902
RT Journal T1
Formulación de productos de panificación fermentados de alta calidad utilizando bacterias lácticas seleccionadas y harina de chía ; Formulation of high quality fermented baking products using selected lactic bacteria and flour chia
UL https://suche.suub.uni-bremen.de/peid=base-ftconicet:oai:ri.conicet.gov.ar:11336_2902&Exemplar=1&LAN=DE A1 Bustos, Ana Yanina A1 Marcantonio, Matías Dante Alejandro A1 Ortiz, María Eugenia A1 Naccio, Bárbara A1 Iturriaga, Laura Beatriz A1 Taranto, Maria Pia PB EDUSPT K1 Masa Acida K1 Bacterias Lacticas K1 Harina de Chia K1 Panificacion K1 Sourdough K1 Lactic Acid Bacteria K1 Chia Flour Chia K1 https://purl.org/becyt/ford/2.11 K1 https://purl.org/becyt/ford/2 JF http://hdl.handle.net/11336/2902 LK http://hdl.handle.net/11336/2902 DO http://hdl.handle.net/11336/2902 SF ELIB - SuUB Bremen
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