UCEL Universidad del Centro Educativo Latinoamericano Rosario
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Evaluación nutricional y aceptabilidad sensorial de muffins elaborados con harina de amaranto y garbanzos /

by Bergia, Betiana
Additional authors: Serrano, Micaela Denise | Arrabal, María Virginia--Directora de tesina Published by : s. n., (Rosario (AG) :) Physical details: 59 p. : il. ; 30 x 21 cm. Subject(s): NUTRICION | COMPOSICION NUTRICIONAL | GRADO DE ACEPTABILIDAD SENSORIAL | HARINA DE AMARANTO | HARINA DE GARBANZOS | SNACK | MUFFINS | TESINA LN | CAJA 55 Year: 2017
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Licenciado en nutrición.

Universidad del Centro Educativo Latinoamericano. Facultad de Química.


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