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Bibliographic Details
Main Author: A. A. Anton
Format: Artículo científico
Language:en
Published: Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2007
Subjects:
Química
snacks
Texture
extrusion
Online Access:https://www.redalyc.org/articulo.oa?id=72440501
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Internet

https://www.redalyc.org/articulo.oa?id=72440501

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