Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Virues Delgadillo, Jorge Octavio"'
Autor:
Galán-Méndez Frixia, Domínguez-Rendón Ana-Cristina, Domínguez-Cañedo Irma-Liliana, López-del-Castillo-Lozano Micloth, Virues-Delgadillo Jorge-Octavio
Publikováno v:
Journal of Food Science and Engineering. 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c6bac99af4a904e0f72bf5ee0b31704
https://doi.org/10.17265/2159-5828/2017.10.005
https://doi.org/10.17265/2159-5828/2017.10.005
Autor:
Galán-Méndez Frixia, Bulbarela-Sampieri Carmen, López-del-Castillo-Lozano Micloth, Virues-Delgadillo Jorge-Octavio, Lozada-Santillan Claudia-Karina
Publikováno v:
Journal of Food Science and Engineering. 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::617121c084cbfa0b54a36e44b7f7dc88
https://doi.org/10.17265/2159-5828/2017.10.003
https://doi.org/10.17265/2159-5828/2017.10.003
Autor:
del Castillo Lozano, Micloth López, Hernández Lozano, Ricardo, Ortiz Rodríguez, Lilia, Arcila Lozano, Cynthia Cristina, Bulbarela Sampieri, Carmen, Virues Delgadillo, Jorge Octavio
Publikováno v:
Congreso Internacional de Investigacion Academia Journals; 2017, Vol. 9 Issue 1, p966-970, 5p
The incidence of restenosis has been shown to be correlated with the overstretching of the arterial wall during an angioplasty procedure. It has been proposed that slow balloon inflation results in lower intramural stresses, therefore minimizing vasc
Externí odkaz:
http://hdl.handle.net/2429/923
CompMed 2007, Boucherville, Quebec, May, 16-18, 2007
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1674::e506ca139c35cf59d074582ef5c28deb
https://nrc-publications.canada.ca/eng/view/object/?id=8dc437b1-a86b-40ba-8ae8-f61e04ccc23d
https://nrc-publications.canada.ca/eng/view/object/?id=8dc437b1-a86b-40ba-8ae8-f61e04ccc23d
Publikováno v:
Universidad Veracruzana
UV
Repositorio Institucional de la UV
UV
Repositorio Institucional de la UV
Los productos a base de leche de cabra presentan diversas propiedades benéficas para los consumidores, mismas que son responsables del sabor, olor y textura características; es por eso que el análisis reológico de estos productos es necesario par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::3d947a767c487c2cfbc7de74dff8feb6
http://cdigital.uv.mx/handle/123456789/140
http://cdigital.uv.mx/handle/123456789/140