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Efecto de la incorporación de tres tipos de almidones en las propiedades texturales de una carne vegetal by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2017
Dissertation note: ESPAM MFL
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Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 157.

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2.
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Efecto de temperaturas y tiempos de escaldado sobre la textura del embutido vegetal funcional de frijoles rojos (phaseolus vulgaris l.). by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2019
Dissertation note: ESPAM MFL 2019
Online access:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-MAI / 4.

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