Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/22734
Title: COMPARACIÓN DE LOS PORCENTAJES DE PROTEINA DIGESTIBLE EN AMARANTO (Amaranthus spp), SOMETIDO A TRES NIVELES DE PROCESAMIENTO TERMICO
Author: RUBIO DIAZ MARGARITA, PINEDO ROBLES FRANCISCO JAVIER
Advisor/Thesis Advisor: AGUIRRE TORRES CARLOS
Editors: CUCBA
Universidad de Guadalajara
Career: INGENIERO AGRONOMO
Publisher: Biblioteca Digital wdg.biblio
Universidad de Guadalajara
URI: http://wdg.biblio.udg.mx
http://hdl.handle.net/20.500.12104/22734
Appears in Collections:CUCBA

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