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Elaboración de Galletas Fortificadas con Sustitución Parcial de Harina de Trigo (Triticum Aestivum) por Harina Maca (Lepidium Meyenii)

Vicente Chambi, Juan Carlos
Repositorio Institucional · Papers
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propiedades nutricionales, galletas fortificadas, galletería, https://purl.org/pe-repo/ocde/ford#4.04.00
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Record · ID 1041041
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