a Articolo 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 PDF 2016 - Pisa University Press Fa parte di Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 60, 4, 2016 Opzioni d'uso Download | Copia/incolla | Stampa Download | Copia/incolla | Stampa EUR 10,00 Iva esclusa
