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Efecto tiempo-temperatura de tostado del cacao fino de aroma en sus características fisicoquímicas y organolépticas. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2016
Dissertation note: ESPAM MFL
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Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 148.

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2.
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Obtención de barra de chocolate enriquecida con snack de cáscaras de naranja y mandarina. 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 / 12.

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