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dc.contributorPujolà Cunill, Montserrat
dc.contributorSepulcre Sánchez, Francesc
dc.contributor.authorVidal Del Santo, Marta
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2020-06-26T19:59:47Z
dc.date.issued2020-06-22
dc.identifier.urihttp://hdl.handle.net/2117/191735
dc.language.isocat
dc.publisherUniversitat Politècnica de Catalunya
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària
dc.subject.lcshSoyfoods
dc.subject.lcshSoybean products
dc.subject.otherAdditius
dc.subject.otherEmulsionant
dc.subject.otherGelificant
dc.subject.otherTexturitzant
dc.subject.otherNous productes
dc.titleEl paper de la soia en la indústria alimentària
dc.typeBachelor thesis
dc.subject.lemacSoia (Aliment)
dc.subject.lemacProductes de soia
dc.rights.accessRestricted access - author's decision
dc.date.lift10000-01-01
dc.date.updated2020-06-23T04:10:42Z
dc.audience.educationlevelEstudis de primer/segon cicle
dc.audience.mediatorEscola d'Enginyeria Agroalimentària i de Biosistemes de Barcelona


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