Bibliotecas PUCV
Optimización de la instantaneidad en cacao con leche, mediante el uso de emulsionantes
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Optimización de la instantaneidad en cacao con leche, mediante el uso de emulsionantes
Autor(es):
Zamorano Urrutia, Adriana del Carmen
Colaborador(es):
Garrido Bultó, Fernando Edgardo
Subject:
CACAO - Leche - Industria alimentaria - EMULSIFICACION - ADITIVOS PARA ALIMENTOS - LECITINAS
Description:
last modification
Ingeniero de Alimentos
INGENIERIA DE ALIMENTOS
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