| Visualizaciones | |
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| Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread | 75 |
| enero 2024 | febrero 2024 | marzo 2024 | abril 2024 | mayo 2024 | junio 2024 | julio 2024 | |
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| Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread | 0 | 2 | 2 | 1 | 8 | 10 | 2 |
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| cereal science 2018.pdf | 326 |
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| Estados Unidos | 33 |
| México | 19 |
| Canadá | 4 |
| Rusia | 4 |
| EU | 2 |
| Colombia | 1 |
| Reino Unido | 1 |
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| Fairfield | 8 |
| Mexico | 5 |
| Palo Alto | 5 |
| Oakland | 4 |
| Secaucus | 4 |
| Woodbridge | 3 |
| Kansas City | 2 |
| Ottawa | 2 |
| Saint Petersburg | 2 |
| Toronto | 2 |