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Issue Date
Title
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19-Jul-2022
Características sensoriales, fisicoquímicas y compuestos bioactivos en el queso fresco, elaborado con aguaymanto (Physalis peruviana L.) osmodeshidratada y semillas de chía (Salvia hispanica L.)
Murillo Baca, Silvia María
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Aguilar Espinoza, Anderson Jairo
;
Fuentes Meza, Maria Jose
;
anjagues.31.8@gmail.com
;
fuentesmezamariajose@gmail.com
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Aguilar Espinoza, Anderson Jairo
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Fuentes Meza, Maria Jose
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