Efectos de tipos de estabilizantes y niveles de concentración de inulina en el proceso de un yogurt bajo en grasa. ESPAM MFL 2010.
Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010Description: xiv, 102 páginas; Tabla, figuraSubject(s): Other classification:- T-AI
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Tesis | CIBESPAM-MFL | T-AI / 15 (Browse shelf(Opens below)) | Ej: 1 | Available | T00439 |
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