Contribucion de las pectinas a la calidad culinaria del frijol (Phaseolus vulgaris L.)
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| Format: | Tesis de licenciatura |
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MX
1992
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| Online Access: | https://hdl.handle.net/20.500.14330/TES01000185829 http://132.248.9.195/pmig2016/0185829/Index.html |