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Evaluación sensorial, bromatológica y nutricional de un alimento vegano elaborado con soya (Glycine max), almendras (Prunus dulcis) y ajonjolí (Sesamum indicum)
evaluación sensorial, soya (glycine max), composición nutricional, ajonjolí (sesamum indicum), almendras (prunus dulcis)
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