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Efecto del mejoramiento proteico sobre los parámetros de calidad nutricional y sensorial de galletitas dulces (cookies) Effect of increased protein content on nutritional and sensory quality of cookies

2008

Santiago Rafael Pérez | Carlos Alberto Osella | María Adela de la Torre | Hugo Diego Sánchez


Bibliographic information
Publisher
Sociedad Latinoamericana de Nutrición
Other Subjects
Soy flour; Lisina disponible; Available lysine; Whey protein concentrate; Cookies; Galletitas dulces; Foods and food supply; Concentrado proteico de suero caseario; Biology (general)
Language
Portuguese, English, Spanish; Castilian
Type
Journal Article
Source
Archivos Latinoamericanos de Nutrición, Vol 58, Iss 4, Pp 403-410 (2008)

2023-03-15
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