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Aplicación de un recubrimiento de almidón de maíz con aceite esencial de orégano en masa de pizza precocida.
- Source :
- Ciencia, Docencia y Technologia; sep-dic2023, Vol. 34 Issue 69, p1-19, 19p
- Publication Year :
- 2023
-
Abstract
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Details
- Language :
- Spanish
- ISSN :
- 03275566
- Volume :
- 34
- Issue :
- 69
- Database :
- Supplemental Index
- Journal :
- Ciencia, Docencia y Technologia
- Publication Type :
- Academic Journal
- Accession number :
- 174924476
- Full Text :
- https://doi.org/10.33255/3469/1627