Sánchez-Pardo, M. E. | Blancas-Nápoles, J. A. | Vázquez-Landaverde, P.A. | Nari, A. | Taglieri, I. The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread 2016 - Pisa University Press Fait partie de Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 4, 2016 Options d'usage Télécharger Copier/coller Impression Télécharger | Copier/coller | Impression EUR 10,00 TVA exclue Acheter PDF a Article
