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Improvement of the Nutritional Value of Manjar De Leche by Adding Different Types of Flours and Sweeteners
Improvement of the Nutritional Value of Manjar De Leche by Adding Different Types of Flours and Sweeteners
2019
Ivan Garcia-Caceres
Angélica Tigre
Favian Bayas Morejon
Maria Morejon
Danilo Yáñez
Moises Arreguin
Oderay Merino
Marcelo Garcia
Ivan Moreno
Sonia Salazar
Franco Cordero
Danilo Montero
Keywords:
Environmental resource management
Biotechnology
Engineering
Correction
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