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	1.	No cover image available No cover image available Factibilidad de una planta procesadora de caramelos de bajo poder calórico, utilizando splenda como edulcorante en la ciudad de Chone. by Loor Zambrano, Luís Alberto Vivas Alcívar, Jhonny Gabriel [Coautor] Moreira Vera, David [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2011 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 57. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Efecto de la stevia (Stevia rebandiana) y cacao fino de aroma en las características bromatológicas y organolépticas del chocolate semi amargo. by Laaz Espinoza, Fabián Antonio Zambrano Vivas, Carlos Emilio [Coautor] Macías Andrade, Edison Fabián [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2017 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 164. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Tiempo y temperatura de deshidratación de la remolacha (Beta vulgaris) en las características físico-químicas del edulcorante. by Caicedo Rivas, Yuly Gabriela Zambrano Velásquez, Dennys Lenin [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2019 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 27. Place hold Add to cart (remove)