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Elaboración de un queso fresco semigraso, adicionado con fr..:
Urango Marchena, Luz Amparo
Universidad Nacional de Colombia Sede Medellín Facultad de Ciencias Agropecuarias Departamento de Ingeniería Agrícola y de Alimentos. , 2013
Link:
https://repositorio.unal.edu.co/handle/unal/11669
RT Journal T1 <Title>Elaboración de un queso fresco semigraso, adicionado con fructooligosacáridos (FOS) /Development of a fresh cheese semi-fat, with added fructooligosaccharides (FOS)</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftuncolombiair:oai:repositorio.unal.edu.co:unal_11669&Exemplar=1&LAN=DE A1 Urango Marchena, Luz Amparo YR 2013 K1 66 Ingeniería química y Tecnologías relacionadas/ Chemical engineering K1 Prebióticos K1 Fructanos K1 Fibra dietética K1 Flora colónica K1 Queso/ Prebiotics K1 Fructans K1 Dietary fiber K1 Intestinal microflora K1 Cheese JF Universidad Nacional de Colombia Sede Medellín Facultad de Ciencias Agropecuarias Departamento de Ingeniería Agrícola y de Alimentos LK http://dx.doi.org/https://repositorio.unal.edu.co/handle/unal/11669 DO https://repositorio.unal.edu.co/handle/unal/11669 SF ELIB - SuUB Bremen
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