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Please use this identifier to cite or link to this item: http://rdcb.cbg.ipn.mx/handle/20.500.12273/629
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dc.rights.licensehttp://creativecommons.org/licenses/by-nc/4.0es_MX
dc.creatorBLANCA ESTELA BARRAGAN HUERTAes_MX
dc.date.accessioned2018-07-29T16:58:30Z-
dc.date.available2018-07-29T16:58:30Z-
dc.date.issued2014-10-02-
dc.identifier.urihttp://rdcb.cbg.ipn.mx/handle/20.500.12273/629-
dc.language.isoenges_MX
dc.publisherElsevier-
dc.rightsinfo:eu-repo/semantics/openAccesses_MX
dc.sourceLWT- Food science and technology. Vol. 62 (1). Mar 2015-
dc.titleUse of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)es_MX
dc.typeinfo:eu-repo/semantics/articlees_MX
dc.creator.idinfo:eu-repo/dai/mx/cvu/162487es_MX
dc.subject.ctiinfo:eu-repo/classification/cti/3es_MX
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_MX
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