Nutritional value of breads made with partial replacement of wheat (Triticum vulgare) by tapirama flour (Phaseolus lunatus L).

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Bibliographic Details
Main Author:	Wilmary Chirinos Leal
Format:	Artículo científico
Language:	en
Published:	Universidad del Zulia 2017
Subjects:	Ingeniería breads Tapirama composite flours nutritional value
Online Access:	Acceder al recurso
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