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Bibliographic Details
Main Author: Gabriela Armijos
Format: Artículo científico
Language:es
Published: Asociación Iberoamericana de Tecnología Postcosecha, S.C. 2020
Subjects:
Agrociencias
Almidón
cocción
tubérculo
fibra dietética
capacidad antioxidante
Online Access:https://www.redalyc.org/articulo.oa?id=81365122009
https://www.redalyc.org/journal/813/81365122009/
https://www.redalyc.org/journal/813/81365122009/html/
https://www.redalyc.org/journal/813/81365122009/81365122009.epub
https://www.redalyc.org/journal/813/81365122009/movil
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Internet

https://www.redalyc.org/articulo.oa?id=81365122009
https://www.redalyc.org/journal/813/81365122009/
https://www.redalyc.org/journal/813/81365122009/html/
https://www.redalyc.org/journal/813/81365122009/81365122009.epub
https://www.redalyc.org/journal/813/81365122009/movil

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