01484cam a22003617a 4500003000500000005001700005008004100022010001000063011001000073035001000083040000900093090001000102100004700112245014000159260004100299300003700340502008100377590003700458590004100495590004100536590004100577590004200618650003400660650002000694901000700714905001300721942000900734949005500743949004100798999001700839952014000856952012600996CHAP20220329142349.0000929d2000    mx a    r     00110 spa d  a82422  a83394  a93906  cCHAP  aTesis00aSánchez Medina, Delia Guadalupe.910769310aEvaluación textural de yogur batido, elaborado mediante sistemas de mezclado no convencionalesc/por Delia Guadalupe Sánchez Medina  aChapingo, Méx. :bEl autor,c2000.  a72 h. :bilus., gráfs., cuads.  aTesis (Ing. Agroindustrial) -- UACH. Departamento de Ingeniería Industrial  aALEPHb10c20130110lUCH01h1437  aBATCH-UPDb10c20130110lUCH01h0830  aBATCH-UPDb10c20130410lUCH01h0508  aBATCH-UPDb10c20130914lUCH01h1717  aCONVERSIONb10c20130109lUCH01h134614aLechexFermentación.96537414aYogurt.9123161  aBK  aEdna Luz  cFOLL  bBCcTESd33724000805966eTS2fc.2h37040i93906si  bBCcTESd93906eTS1h37039i93906sb  c82422d82422  00102local4053708TESISaBCbBCcPA_TESISd2019-12-31fTESISl0oTesisp33724000805966r2019-12-31 00:00:00tc.2w2019-12-31yTESIS  00102local4051708TESISaBCbBCcPA_TESISd2019-12-31fTESISl0oTesisp93906r2019-12-31 00:00:00w2019-12-31yTESIS