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	1.	Tecnología de alimentos. by CYTED. Programa Iberoamericano de ciencia y tecnología para el desarrollo Series: Volumen ; 1Language: Spa Publication details: México Alfaomega 1997 Availability: Items available for loan: CIBESPAM-MFL (1)Call number: 664 / C997. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Evaluación de tiempo y temperatura de fritura en la calidad nutricional y sensorial de un snack (hojuelas) con soja (glycine max). by Mendoza Espinoza, Andrés Alexander Rojas Loor, José Ricardo [Coautor] Matute Zeas, Edmundo [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 / 152. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Relación masa-aceite y tiempo de fritura en la concentración final de un chifle de diversos tipos de camote (Ipomoea Batatas) by Vera Salas, Gema Estefanía Villaprado Macías, Ana Gabriela [Coautor] García Paredes, Rosa Irina [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 / 154. Place hold Add to cart (remove)
	4.	No cover image available No cover image available Hipoclorito de sodio (NaCLO) en la alcalinidad de jabón de tocador artesanal a base de aceite residual Post-Fritura. by Gilces González, César Eduardo Matute Zeas, Edmundo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2018 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 171. Place hold Add to cart (remove)