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Bibliographic Details
Main Author: Luis F. Zambrano-Mayorga
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2019
Subjects:
Ingeniería
whey
stevia
mixture design
Thermal properties
Online Access:https://www.redalyc.org/articulo.oa?id=49660955014
https://www.redalyc.org/journal/496/49660955014/
https://www.redalyc.org/journal/496/49660955014/html/
https://www.redalyc.org/journal/496/49660955014/49660955014.epub
https://www.redalyc.org/journal/496/49660955014/movil
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Internet

https://www.redalyc.org/articulo.oa?id=49660955014
https://www.redalyc.org/journal/496/49660955014/
https://www.redalyc.org/journal/496/49660955014/html/
https://www.redalyc.org/journal/496/49660955014/49660955014.epub
https://www.redalyc.org/journal/496/49660955014/movil

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