Index of tfg/2022/272131/

Peralba Arlà, Maria
Improving the texture of gluten-free bread with the use of sourdough
2022
https://ddd.uab.cat/record/272131
[ICO]NameLast modifiedSizeDescription
[PARENTDIR]Parent Directory  -  
[ ]1=Peralba_Arla,_Maria2023-05-26 07:58 21  
[ ]2=Improving_the_texture_of_gluten-free_bread...2023-05-26 07:58 69  
[ ]3=20222023-05-26 07:58 5  
[ ]4=2721312023-05-26 07:58 34  
[TXT]272131.dirinfo2023-05-27 02:19 306  
[ ]272131.du2023-05-27 02:19 45  
[TXT]272131.dupdirs2023-05-27 02:19 0  
[TXT]272131.dupfiles2023-05-27 02:19 0  
[TXT]272131.errors2023-05-27 02:19 46  
[TXT]272131.md52023-05-27 02:19 62  
[TXT]272131.sha12023-05-27 02:19 70  
[TXT]272131.sha2562023-05-27 02:19 94  
[TXT]272131.stats2023-05-27 02:19 262  
[IMG]TFG_mperalbaaria_poster.gif2023-02-17 13:22 6.7K 
[IMG]TFG_mperalbaaria_poster.ico2023-02-17 13:22 41K 
[TXT]TFG_mperalbaaria_poster.info2023-02-17 13:22 5.5K 
[ ]TFG_mperalbaaria_poster.pdf2023-02-17 13:22 2.9M 
[TXT]TFG_mperalbaaria_poster.txt2023-02-17 13:22 0