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Evaluación de tiempo y temperatura de fritura en la calidad nutricional y sensorial de un snack (hojuelas) con soja (glycine max). by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2017
Dissertation note: ESPAM MFL
Online access:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 152.

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2.
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Hipoclorito de sodio (NaCLO) en la alcalinidad de jabón de tocador artesanal a base de aceite residual Post-Fritura. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2018
Dissertation note: ESPAM MFL
Online access:
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 171.

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