Sensory, nutritional and antioxidant properties of tuwo (rice-based food dumpling) supplemented with soybean flour
| Autores principales: | , , , , , , , |
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| Formato: | Conference Proceedings |
| Lenguaje: | Inglés |
| Publicado: |
International Union of Food Science and Technology
2016
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/79363 |
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