Please use this identifier to cite or link to this item:
http://repositorio.isalud.edu.ar/xmlui/handle/1/217
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Terpin, María Andrea | - |
dc.date.accessioned | 2017-11-03T15:52:10Z | - |
dc.date.available | 2017-11-03T15:52:10Z | - |
dc.date.issued | 2013 | - |
dc.identifier.citation | Terpin MA. Elaboración de alfajor con harina de quínoa bajo en grasas, 0% colesterol apto para celíacos: "Quifor". Buenos Aires: Universidad ISALUD; 2012 | en_US |
dc.identifier.other | TFN641.563 7 T275 | - |
dc.identifier.uri | http://localhost:8080/xmlui/handle/1/217 | - |
dc.language.iso | es | en_US |
dc.publisher | Universidad ISALUD | en_US |
dc.subject | Alfajor | en_US |
dc.subject | Quínoa | en_US |
dc.subject | Enfermedad celíaca | en_US |
dc.title | Elaboración de alfajor con harina de quínoa bajo en grasas, 0% colesterol apto para celíacos: "Quifor" | en_US |
dc.type | Thesis | en_US |
Appears in Collections: | Licenciatura en Nutrición |
Files in This Item:
File | Description | Size | Format | |
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TFN641.563 7 T275.pdf | 867,52 kB | Adobe PDF | ![]() View/Open |
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