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Artículo

Sm III complexation with amino acids. Crystal structures of [Sm-2(Pro) (6) and [Sm(Asp) (H20) (4) ]Cl-2

Etiquetas: 2002, Aspartamo, Bibliografía Nacional Química, Glutamato, L-Prolina

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Wheat flour non-starch polysaccharides and their effect on dough rheological properties