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1.
Estabilidad de una bebida alcohólica de cacao tipo rompope utilizando tres tipos de estabilizantes a diferentes concentraciones. by 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 / 53.

2.
Bebida láctea fermentada utilizando lactosuero como sustituto parcial de leche y diferentes estabilizantes comerciales. by Language: spa.
Publication details: Calceta, Ecuador ESPAM MFL 2013
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 91.

3.
Evaluación de tipos de estabilizante y porcentaje de grasa de la leche en la calidad fisicoquímica y sensorial del yogur. by Language: spa.
Publication details: Calceta, Ecuador; ESPAM MFL 2018
Dissertation note: ESPAM MFL
Availability: Items available for loan: CIBESPAM-MFL (1)Call number: TT-AI / 9.

4.
Espam ciencia. Revista científica. by Series: V,p,n ; Vol.4, Pag 58, N° 1;Language: Spanish
Publication details: Manabí-Ecuador Humus Editorial 2013
Online access:
Availability: Items available for loan: CIBESPAM-MFL (5)Call number: R-ESPAM MFL, ...

5.
Espam ciencia. Revista científica. by Series: V,p,n ; Vol.2, Pag 36, N°1;Language: Spanish
Publication details: Manabí-Ecuador Humus Editorial 2011
Online access:
Availability: Items available for loan: CIBESPAM-MFL (19)Call number: R-ESPAM MFL, ...

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