| dc.contributor.author | Bárcenas M.E. | |
| dc.contributor.author | Haros M. | |
| dc.contributor.author | Rosell C.M. | |
| dc.date.accessioned | 2018-03-01T00:09:49Z | |
| dc.date.available | 2018-03-01T00:09:49Z | |
| dc.date.issued | 2003 | |
| dc.identifier.issn | 2-s2.0-4944232995 | |
| dc.identifier.uri | http://repositorio.udlap.mx/xmlui/handle/123456789/7320 | |
| dc.description.abstract | https://www.scopus.com/inward/record.uri?eid=2-s2.0-4944232995&doi=10.1007%2fs00217-003-0816-y&partnerID=40&md5=1b10edca2478271b802d99b7e66f09f5 | |
| dc.source | Scopus | |
| dc.title | An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread | |
| dc.type | Article |
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