Propiedades de textura de masa y pan dulce tipo "concha" fortificados con proteínas de suero de leche

  • Norma Güemes Vera, Alfonso Totosaus, Juan Francisco Hernandez, Sergio Soto, Elia Nora Aquino Bolaños
  • Food Science and Technology (Campinas), March 2009, FapUNIFESP (SciELO)
  • DOI: 10.1590/s0101-20612009000100011

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http://dx.doi.org/10.1590/s0101-20612009000100011

The following have contributed to this page: Dr Alfonso Totosaus