Repositorio Universidad Nacional Agraria La Molinametadata only
Comparación de propiedades físicas de tres formulaciones de chocolate con diferentes porcentajes de pasta de cacao (Theobroma cacao L.) CCN 51
theobroma cacao, granos de cacao, chocolate, procesamiento, antioxidantes, valor nutritivo, https://purl.org/pe-repo/ocde/ford#2.11.01
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗Related documents
Record · ID 365338
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.