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1 Ergebnisse
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Proximal evaluation and antioxidant content of a spaguetti-..:
Rodríguez-Zúñiga, Abizaday
;
Feregrino-Pérez, Ana Angélica
;
Juárez-García, Manuel
...
https://revistas.uaa.mx/index.php/investycien/article/view/3538/2958. , 2021
Link:
https://revistas.uaa.mx/index.php/investycien/article/..
RT Journal T1
Proximal evaluation and antioxidant content of a spaguetti-like pasta from grape pomace and amaranth ; Evaluación proximal y contenido de antioxidantes de una pasta tipo espagueti a partir de orujo de uva y amaranto
UL https://suche.suub.uni-bremen.de/peid=base-ftuaaguascalient:oai:revistas.uaa.mx:article_3538&Exemplar=1&LAN=DE A1 Rodríguez-Zúñiga, Abizaday A1 Feregrino-Pérez, Ana Angélica A1 Juárez-García, Manuel A1 García-Trejo, Juan Fernando A1 Mancillas-Medina, José A1 Ávila-Ontiveros, Martha A1 Leyva-Maldonado, Areli A1 Ramírez-García, J. Francisco PB Universidad Autónoma de Aguascalientes YR 2021 K1 uva K1 orujo K1 harina K1 pasta K1 espagueti K1 polifenoles K1 grape K1 pomace K1 flour K1 spaguetti K1 polyphenols JF https://revistas.uaa.mx/index.php/investycien/article/view/3538/2958 LK http://dx.doi.org/https://revistas.uaa.mx/index.php/investycien/article/view/3538 DO https://revistas.uaa.mx/index.php/investycien/article/view/3538 SF ELIB - SuUB Bremen
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