Repositorio Institucional BUAP
metadata only
Desarrollo de una pasta funcional adicionada de harinas de frijol y avena con propiedades nutricionales y funcionales
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Análisis del potencial de la quinua, el sorgo y el mijo como alternativas para la elaboración de pastas libres de gluten#260513
- Evaluación de dietas alimenticias sobre el rendimiento productivo de ganado bovino de carne en la comuna Las Balsas#954019
- Niveles de aserrín de pino (Pinnus patula) en dietas de finalización para corderos: efecto en metabolitos sanguíneos#989609
- Study of the Effects of Food Formulations Containing Antioxidants, Prebiotic Fibers, and Oat Beta-glucans in Individuals at Risk of Metabolic Syndrome#968971
- Effect of Arabinoxylan and Rye Kernels on Second Meal Responses#1046518
Record · ID 206765
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive