[Use of low-grade potatoes in the production of whole flour for the preparation of foods for popular consumption]. [electronic resource]

By: Contributor(s): Producer: 19911008Description: 75-85 p. digitalISSN:
  • 0004-0622
Subject(s): In: Archivos latinoamericanos de nutricion vol. 40
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Publication Type: English Abstract; Journal Article; Research Support, Non-U.S. Gov't

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