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Benejam, Walter, Steffolani, María Eugenia 
ORCID: https://orcid.org/0000-0002-7817-2166 and León, Alberto Edel ORCID: https://orcid.org/0000-0002-2260-3086
(2009)
Use of enzyme to improve the technological quality of a panettone like baked product.
International Journal of Food Science and Technology (44).
ISSN 2431–2437
Producción Académica UCC soporta OAI 2.0 con una URL base
http://pa.bibdigital.ucc.edu.ar/cgi/oai2
Sistema de Bibliotecas
Universidad Católica de Córdoba
Campus Universitario. Avenida Armada Argentina 3555
Córdoba, Argentina
