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1 Ergebnisse
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Incorporación de harina de amaranto para la obtención de bo..:
Britez, Melisa Gladys
;
Rolhaiser, Fabiana A.
;
Romero, Ana María
.
Enfoque UTE. 11 (2020) 3 - p. 35-45 , 2020
Link:
https://doi.org/10.29019/enfoqueute.v11n3.558
RT Journal T1
Incorporación de harina de amaranto para la obtención de bocaditos de carne con bajo contenido de grasa
UL https://suche.suub.uni-bremen.de/peid=cr-10.29019_enfoqueute.v11n3.558&Exemplar=1&LAN=DE A1 Britez, Melisa Gladys A1 Rolhaiser, Fabiana A. A1 Romero, Ana María A1 Romero, Mara Cristina PB Universidad UTE YR 2020 SN 1390-6542 SN 1390-9363 JF Enfoque UTE VO 11 IS 3 SP 35 OP 45 LK http://dx.doi.org/https://doi.org/10.29019/enfoqueute.v11n3.558 DO https://doi.org/10.29019/enfoqueute.v11n3.558 SF ELIB - SuUB Bremen
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