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)
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.
