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vol.9 issue1ADSORPTION ISOTHERMS AND ISOSTERIC HEAT ESTIMATION IN CASSAVA FLOURSTUDY OF THE FORMULATION THE POTATO FLOUR FROM PARDA PASTUSA VARIETY (Solanum tuberosum) AS PARTIAL SUBSTITUTE OF WHEAT FLOUR IN BAKERY author indexsubject indexarticles search 		Home Pagealphabetic serial listing  

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Biotecnología en el Sector Agropecuario y Agroindustrial

Print version ISSN 1692-3561

Rev.Bio.Agro vol.9 no.1 Popayán Jan./June 2011

 

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