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Bibliographic Details
Main Author: Angie Juliana Pineda-Vargas
Format: Artículo científico
Language:en
Published: Universidad Nacional de Colombia 2020
Subjects:
Ingeniería
Techno
chayote flour
food products
drying techniques
functional properties
Online Access:https://www.redalyc.org/articulo.oa?id=49666177022
https://www.redalyc.org/journal/496/49666177022/
https://www.redalyc.org/journal/496/49666177022/html/
https://www.redalyc.org/journal/496/49666177022/49666177022.epub
https://www.redalyc.org/journal/496/49666177022/movil
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Internet

https://www.redalyc.org/articulo.oa?id=49666177022
https://www.redalyc.org/journal/496/49666177022/
https://www.redalyc.org/journal/496/49666177022/html/
https://www.redalyc.org/journal/496/49666177022/49666177022.epub
https://www.redalyc.org/journal/496/49666177022/movil

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