[Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"]. [electronic resource]

By: Contributor(s): Producer: 20111013Description: 184-91 p. digitalISSN:
  • 0004-0622
Subject(s): In: Archivos latinoamericanos de nutricion vol. 60
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Publication Type: English Abstract; Journal Article; Research Support, Non-U.S. Gov't

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