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“Sustitución parcial de harina de trigo (triticum sativum L.) por harina de pan de árbol (Artocarpus altilis F.) en la elaboración de pan de labranza y su evaluación físico químico”
(Universidad Nacional de San Martín, 2005)
With the present investigation work it is looked for to substitute the whent flour partialy for flour of tree broad, in the elaboration of farm bread,since this way it would be impelling to the production and use of rich ...
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