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2017 GUIAS DE LABORATORIO DE CEREALES.pdf 7 Abr 201707/04/17 a las 17:16 hrs.2017-04-07 17:16:07
Abel Guarda M.
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Proteínas de harina.pdf 30 Mar 201730/03/17 a las 08:56 hrs.2017-03-30 08:56:30
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Formation of Enzyme Resistant Starch in Bread.pdf 30 Mar 201730/03/17 a las 08:54 hrs.2017-03-30 08:54:30
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Description of leavening of bread dough with mathematical modelling.pdf 30 Mar 201730/03/17 a las 08:53 hrs.2017-03-30 08:53:30
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Effects of Protein and Transglutaminase on the Preparation of.pdf 30 Mar 201730/03/17 a las 08:52 hrs.2017-03-30 08:52:30
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Frozen bread dough Effects of freezing storage and dough improvers.pdf 30 Mar 201730/03/17 a las 08:51 hrs.2017-03-30 08:51:30
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PROGRAMACION_2017.docx 14 Mar 201714/03/17 a las 16:49 hrs.2017-03-14 16:49:14
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