Resultados de búsqueda - Chavarri-Uriarte, Brando J.

Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum) por Chavarri-Uriarte, Brando J., Santisteban-Murga, Luz N.R., Tito-Tito, Amy B., Saintila, Jacksaint, Calizaya Milla, Yaquelin Eveling

Enlace permanente (DOI o Handle)
Enlace permanente (DOI o Handle)