div class=ts-pagebuttonPage 1button div class=ts-image a href=https:reader042vdocumentocomreader042viewer20220408115e544b003158f0150913bddahtml5page1jpg target=_blank amp-img class=ts-thumb alt=Page 1: TRIPTICO F - Instituto Tecnológico de JiquilpanitjiquilpanedumxdocumentosAgoDic17CONGRESO BIOQUIMICA ligeropdfefectos de la composiciÓn del alimento sobre la disponibilidad src=https:reader042vdocumentocomreader042viewer20220408115e544b003158f0150913bddahtml5thumbnails1jpg width=142 height=106 layout=responsive amp-imga divdivdiv class=ts-pagebuttonPage 2button div class=ts-image a href=https:reader042vdocumentocomreader042viewer20220408115e544b003158f0150913bddahtml5page2jpg target=_blank amp-img class=ts-thumb alt=Page 2: TRIPTICO F - Instituto Tecnológico de JiquilpanitjiquilpanedumxdocumentosAgoDic17CONGRESO BIOQUIMICA ligeropdfefectos de la composiciÓn del alimento sobre la disponibilidad src=https:reader042vdocumentocomreader042viewer20220408115e544b003158f0150913bddahtml5thumbnails2jpg width=142 height=106 layout=responsive amp-imga divdiv