Productos elaborados a base de tofu, propiedades físico-químicas, aceptabilidad y evaluación /
by Mariyuki Oshiro, Javier
Additional authors: Nader-Macías, María Helena Fátima Physical details: p. 50-55 : il. ; 28 X 19 cm. ISSN:0325-3384 Subject(s): TECNOLOGIA ALIMENTARIA | SOJA | TOFU | MACRONUTRIENTES | CARACTERISTICAS ORGANOLEPTICASOnline resources:
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| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 Analíticas |
Biblioteca Thomas Wood. Hemeroteca | PP664 A39 a (Browse shelf) | Available |
Diseño y estudio de alimentos novedosos utilizando tofu (queso de soja).
Incluye : bibliografía p. 55.
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