Acevedo D Marrugo Y Montero P 2013 EVALUACI\u00d3N DE LAS PROPIEDADES REOL\u00d3GICAS DE

Acevedo d marrugo y montero p 2013 evaluación de las

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Acevedo, D., Marrugo, Y., & Montero, P. (2013). EVALUACIÓN DE LAS PROPIEDADES REOLÓGICAS DE PASTAS DE AJONJOLÍ ARTESANAL Y TECNIFICADA EVALUATION OF RHEOLOGICAL PROPERTIES OF ARTISAN AND TECHNIFIED SESAME PASTA. Reología Pasta Ajonjolí Rev. U.D.C.A Act. & Div. Cient , 16 (1), 245–251. Retrieved from APOYOS Y SERVICIOS A LA COMERCIALIZACION AGROPECUARIA (ASERCA). (2012). Balderrama, V. (2010). Digestibilidad ideal estandarizada de la proteína de pastas de ajonjolí y de soya en lechones. Volumen 11. Veracruz- México., 11 . Retrieved from Çiftçi, D., Kahyaoglu, T., Kapucu, S., & Kaya, S. (2008). Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering , 87 (3), 428–435. Council, N. R. (1994). Nutrient Requirements of Poultry. Ebdhal, N. (n.d.). Nyhed-Sesamel. 2013 . Ericka María Juárez, W. V. L. (2016). Elaboración de tahini a base de ajonjolí (Sesamun indicum) de la variedad Nicarao proveniente de la empresa Juan Francisco Paz Silva ubicada en el municipio de Achuapa. Gómez, M., Doyagüe, M. J., & de la Hera, E. (2011). Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes. Habibi-Najafi, M. B., & Alaei, Z. (2006). Rheological Properties of Date Syrup/Sesame Paste Blend. World Journal of Dairy & Food Sciences , 1 (1), 1–5. Retrieved from ? doi= Lopez Bobadilla Jonatan Moises, P. B. K. S. (2018). Efecto de la sustitucion parcial de harina de trigo por harina de ajonjoli desgrasada y harina de arveja en las caracteristicas tecnologicas y sensoriales de cupcakes . Magrama. (n.d.). Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes. 2016 . Ministerio de agricultura y desarrollo rural . (2016). Ministerio de Agricultura y Desarrollo Rural. (2010). Razavi, S. M. A., Habibi Najafi, M. B., & Alaee, Z. (2007). The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature. Food Hydrocolloids , 21 (2), 198–202.
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Rey Bolívar, L. (1999). El cultivo del ajonjolí : producción y utilización . Corpoica. Retrieved from ? hl=es&lr=&id=hZgi_lR4OXoC&oi=fnd&pg=PA1&dq=ajonjoli+produccion+ mundial&ots=bGyCl7- xnq&sig=zaL1OralwQJTuFrscfHZr3C_v78#v=onepage&q=ajonjoli produccion mundial&f=false
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  • Fall '19
  • Aceite, Alimento, Proteína, Grasa, Vitamina

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