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Autores Lobatón García, Hugo Fabian, Morales Posada, Nelly Bibiana, López Mejía, Natali
Publicado 2021-09-30
Descripción:
“... levels (0-control, 15, 20 and 25g / 100 g of flour) on the sensory acceptance of the bread was evaluated...”Publicado 2021-09-30