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Bakery equipment and supplies industry
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Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa
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Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤
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(Facultad de Ciencias Agropecuarias, Universidad Nacional de Cr̤doba
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