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[Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"]

Elizabeth Contreras López1, Judith Jaimez Ordaz, Griselda Porras Martínez

  • 1Area Académia de Quimica, Universidad Autónoma del Estado de Hidalgo, Carretera, Pachuca, Hidalgo, México.

Archivos Latinoamericanos De Nutricion
|March 25, 2011
PubMed

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