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Procedimiento de preparación de caramelos con elevado conte..:
García Fernández, José Manuel
;
Atencio Genes, Loyda Ester
;
Ortiz Mellet, Carmen
...
García Fernández, José Manuel; Atencio Genes, Loyda Ester; Ortiz Mellet, Carmen; Jerôme, Francois; De Oliveira Vigier, Karine; Audemar, Maïte; Gálvez Peralta, Julio Juan. Procedimiento de preparación de caramelos con elevado contenido en oligosacáridos prebióticos [patente]. España: ES2671175B1 (2019). [http://hdl.handle.net/10481/66296]. , 2019
Link:
http://hdl.handle.net/10481/66296
RT Journal T1 <Title>Procedimiento de preparación de caramelos con elevado contenido en oligosacáridos prebióticos</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivgranada:oai:digibug.ugr.es:10481_66296&Exemplar=1&LAN=DE A1 García Fernández, José Manuel A1 Atencio Genes, Loyda Ester A1 Ortiz Mellet, Carmen A1 Jerôme, Francois A1 De Oliveira Vigier, Karine A1 Audemar, Maïte A1 Gálvez Peralta, Julio Juan PB Oficina Española de Patentes y Marcas YR 2019 K1 Oligosacáridos prebióticos K1 Caramelos K1 A23G3/00 JF García Fernández, José Manuel; Atencio Genes, Loyda Ester; Ortiz Mellet, Carmen; Jerôme, Francois; De Oliveira Vigier, Karine; Audemar, Maïte; Gálvez Peralta, Julio Juan. Procedimiento de preparación de caramelos con elevado contenido en oligosacáridos prebióticos [patente]. España: ES2671175B1 (2019). [http://hdl.handle.net/10481/66296] LK http://hdl.handle.net/10481/66296 DO http://hdl.handle.net/10481/66296 SF ELIB - SuUB Bremen
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