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Bibliographic Details
Main Author: Leslie Denise Chaidez-Laguna
Format: Artículo científico
Language:en
Published: Universidad de Sonora 2021
Subjects:
Multidisciplinaria (Ciencias Naturales y Exactas)
dough
Mixing
corn protein
rheological properties
Online Access:https://www.redalyc.org/articulo.oa?id=672971063012
https://www.redalyc.org/journal/6729/672971063012/
https://www.redalyc.org/journal/6729/672971063012/html/
https://www.redalyc.org/journal/6729/672971063012/672971063012.epub
https://www.redalyc.org/journal/6729/672971063012/movil
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Internet

https://www.redalyc.org/articulo.oa?id=672971063012
https://www.redalyc.org/journal/6729/672971063012/
https://www.redalyc.org/journal/6729/672971063012/html/
https://www.redalyc.org/journal/6729/672971063012/672971063012.epub
https://www.redalyc.org/journal/6729/672971063012/movil

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