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1 Ergebnisse
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Obtención de un ingrediente funcional en polvo rico en omeg..:
Jordán Álvarez, Marco Alejandro
http://repositorio.uta.edu.ec/jspui/handle/123456789/26304. , 2017
Link:
http://repositorio.uta.edu.ec/jspui/handle/123456789/2..
RT Journal T1
Obtención de un ingrediente funcional en polvo rico en omega 3, 6 y 9 a partir de una mezcla de aceite de sacha inchi (Plukenetia volubilis) y aceite de girasol (Helianthus annuus)
UL https://suche.suub.uni-bremen.de/peid=base-ftunivtambato:oai:repositorio.uta.edu.ec:123456789_26304&Exemplar=1&LAN=DE A1 Jordán Álvarez, Marco Alejandro PB Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos. YR 2017 K1 INGREDIENTES FUNCIONALES K1 MICROENCAPSULACIÓN K1 ACIDOS GRASOS K1 ACEITES VEGETALES K1 SACHA INCHI K1 GIRASOL JF http://repositorio.uta.edu.ec/jspui/handle/123456789/26304 LK http://repositorio.uta.edu.ec/jspui/handle/123456789/26304 DO http://repositorio.uta.edu.ec/jspui/handle/123456789/26304 SF ELIB - SuUB Bremen
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