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	1.	Alimentos, fermentación y microorganismos. by Bamforth, Charles W Series: Colección especial AlianzaLanguage: Spa Publication details: Zaragoza, España Acribia S.A. 2007 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 664 / B199. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Proteína aislada de soya (glycine max) como sustituto de grasa en yogurt hipocalórico. by Romero Mendoza, Teresa Isabel Buenaventura Aveiga, Mishell Geoconda [Coautor] Gavilanes, Pablo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (2)Call number: T-AI / 13, ... Place hold Add to cart (remove)
	3.	No cover image available No cover image available Efectos de tipos de estabilizantes y niveles de concentración de inulina en el proceso de un yogurt bajo en grasa. ESPAM MFL 2010. by Farfán Soledispa, Karol Daniela Vitery Párraga, Luis Miguel [Coautor] Gavilanez, Pablo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 15. Place hold Add to cart (remove)
	4.	No cover image available No cover image available Factibilidad para el uso de las normas HACCP en la elaboración de yogurt en el taller de procesos lácteos Espam MFL. by Cedeño Cedeño, María Lourdes Vera Rivas, María Ángeles [Coautor] Palacios Zurita, Alexander [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2012 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AE / 26. Place hold Add to cart (remove)
	5.	No cover image available No cover image available Tipos de probióticos y concentraciones de estabilizante en el proceso de un bio-yogurt ESPAM MFL. by Párraga Muñoz, Ivonne Nathaly Álvarez Vélez, Jorge Renato [Coautor] Gavilanes López, Pablo Language: spa. Publication details: Cañceta, Ecuador ESPAM MFL 2012 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 86. Place hold Add to cart (remove)
	6.	No cover image available No cover image available Uso del propionibacterium freudenreichii y lactobacillus rhamnosus como preservante natural del yogurt tipo II by Loor Saltos, Luvy Jeannette Tomalá, César German [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010 Dissertation note: ESPAM MFL 2010 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-MPA / 5. Place hold Add to cart (remove)
	7.	No cover image available No cover image available Concentración de yogurt natural en una bebida nutricional a partir de la mezcla fermentada maíz-soya by Loor Cusme, Rosanna Katerine García Paredes, Rosa Irína Avellaneda Cevallos, Juan Humberto [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2010 Dissertation note: ESPAM MFL 2010 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-MPA / 10. Place hold Add to cart (remove)
	8.	No cover image available No cover image available Revista Politécnica. by Escuela Politécnica Nacional Series: V,p,n ; Vol.36, Pag117, Nº 2;Language: spa. Publication details: Quito-Ecuador Institución educativa 2015 Online access: Web Oficial Availability: Items available for loan: CIBESPAM-MFL (2)Call number: R-PN, ... Place hold Add to cart (remove)