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Aprovechamiento del plasma sanguíneo líquido de bovino, como sustituto parcial de clara de huevo y huevo completo en la elaboración de ponqué y galleta
| Content Provider | Semantic Scholar |
|---|---|
| Author | Montenegro, Amaury Stalyn Hernández Pineda, Sanddy Patricia Mendoza |
| Copyright Year | 2009 |
| Abstract | Tesis (Ingeniera de Alimentos).-- Universidad de La Salle. Facultad de Ingenieria. Programa de Ingenieria de Alimentos |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://ciencia.lasalle.edu.co/cgi/viewcontent.cgi?article=1041&context=ing_alimentos |
| Alternate Webpage(s) | http://repository.lasalle.edu.co/bitstream/handle/10185/16039/T43.09%20H43a.pdf?isAllowed=y&sequence=2 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |