Please use this identifier to cite or link to this item:
http://rdcb.cbg.ipn.mx/handle/20.500.12273/260| Title: | Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate |
| Author: | ROSALVA MORA ESCOBEDO |
| Author ID: | info:eu-repo/dai/mx/cvu/3028 |
| Issue Date: | 1-Jul-2015 |
| Publisher: | Association Of Food Scientists And Technologists |
| License: | http://creativecommons.org/licenses/by-nc/4.0 |
| URI: | http://rdcb.cbg.ipn.mx/handle/20.500.12273/260 |
| Language: | eng |
| Appears in Collections: | Artículos Científicos |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 1.pdf | Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate | 965.33 kB | Adobe PDF | View/Open |
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