Estudios sociales. Revista de alimentación contemporánea y desarrollo regional (2395-9169)
Efecto del tamaño de partícula y del contenido de amilosa en la textura de tamales elaborados con mezclas de maíz (Zea mayz), triticale (X. Triticosecale Wittmack) y arroz (Oryza sativa)
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