Please use this identifier to cite or link to this item:
http://rdcb.cbg.ipn.mx/handle/20.500.12273/260Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.rights.license | http://creativecommons.org/licenses/by-nc/4.0 | es_MX |
| dc.creator | ROSALVA MORA ESCOBEDO | es_MX |
| dc.date.accessioned | 2018-07-13T14:37:11Z | - |
| dc.date.available | 2018-07-13T14:37:11Z | - |
| dc.date.issued | 2015-07-01 | - |
| dc.identifier.uri | http://rdcb.cbg.ipn.mx/handle/20.500.12273/260 | - |
| dc.language.iso | eng | es_MX |
| dc.publisher | Association Of Food Scientists And Technologists | es_MX |
| dc.rights | info:eu-repo/semantics/openAccess | es_MX |
| dc.source | Journal of food science and technology. Vol. 52 (7). Jul 2015 | - |
| dc.title | Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate | es_MX |
| dc.type | info:eu-repo/semantics/article | es_MX |
| dc.creator.id | info:eu-repo/dai/mx/cvu/3028 | es_MX |
| dc.relation.funder | artìculo científico | es_MX |
| dc.subject.cti | info:eu-repo/classification/cti/2 | es_MX |
| dc.type.version | info:eu-repo/semantics/publishedVersion | es_MX |
| 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 |
Items in RI-CBGIPN are protected by copyright, with all rights reserved, unless otherwise indicated.