Influencia de la extrusión en las características fisicoquímicas en un snack a base de maíz (Zea mayz), plátano (Mussa cavendish) y yuyo (Chondracanthus chamissoi)

Files in this item

This item appears in the following Collection(s)

info:eu-repo/semantics/openAccess Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess

Información

Search DSpace


Browse

My Account

Statistics