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dc.coverage.spatialInvestigación aplicada
dc.creatorDAVID ABRAM BETANCUR ANCONA
dc.dateinfo:eu-repo/date/embargoEnd/2099-12-31
dc.date2013-03-31
dc.date.accessioned2018-10-04T16:13:13Z
dc.date.available2018-10-04T16:13:13Z
dc.identifierhttps://doi.org/10.1016/j.lwt.2012.07.017
dc.identifier.urihttp://redi.uady.mx:8080/handle/123456789/3373
dc.language
dc.publisherLWT - Food Science and Technology
dc.relationcitation:0
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.sourceurn:issn:0023-6438
dc.subjectinfo:eu-repo/classification/cti/7
dc.subjectINGENIERÍA Y TECNOLOGÍA
dc.titleBiological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods
dc.typeinfo:eu-repo/semantics/article


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