Incorporación de harina y masa cocida de dos variedades de papa (Solanum tuberosum), como sustituto parcial de harina de trigo en el proceso de elaboración de pan yema

Files in this item

This item appears in the following Collection(s)

info:eu-repo/semantics/openAccess Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess

Search DSpace


Browse

My Account

Statistics