Efectos de tipos de estabilizantes y niveles de concentración de inulina en el proceso de un yogurt bajo en grasa. ESPAM MFL 2010.

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Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010Description: xiv, 102 páginas; Tabla, figuraSubject(s):

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Dissertation note: ESPAM MFL

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Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Tesis	CIBESPAM-MFL	T-AI / 15 (Browse shelf(Opens below))	Ej: 1	Available		T00439

ESPAM MFL

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