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2020-08-05
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User tesis@xanum.uam.mx has attached UAMII23346.pdf to Estudio de las propiedades emulsificantes de fracciones de almidón gelatinizado de maíz ceroso, maíz, arroz y trigo nativos en la estabilización de emulsiones aceite-en-agua August 5th, 2020 20:10