Dependencia del tiempo de reposo y de la temperatura de cocción sobre la difusión de los iones de calcio durante el proceso de cocimiento alcalino de maíz mediante la técnica de microondas
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.
