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(IATA) Artículos

 
 
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Recent Submissions

Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives

Effect of the addition of whole-grain wheat flour and of extrusion process parameters on dietary fibre content, starch transformation and mechanical properties of a ready-to-eat breakfast cereal

On the use of ball milling to develop poly(3-hydroxybutyrate-co-3-hydroxyvalerate)-graphene nanocomposites (II) - Mechanical, barrier, and electrical properties

Políticas institucionales para el fomento del acceso abierto: tipología y buenas prácticas

Cold response in Saccharomyces cerevisiae: New functions for old mechanisms

 

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