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	1.	No cover image available No cover image available Tipos de estabilizantes y dosificación en la elaboración de néctar de naranja "citrus sinensis" y zanahoria "dausos carota". by Párraga Peñarrieta, Julio Cesar Saltos Solórzano, Julio [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2012 Dissertation note: ESPAM MFL Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 79. Place hold Add to cart (remove)
	2.	No cover image available No cover image available Influencia de estabilizantes goma guar y goma xathan en la calidad físico-química organoléctica del néctar de tamarindo (Tamarindus indica l.). by Ávila Mora, Fabián Fabricio Sánchez Solórzano, Jorge Salvador [Coautor] Gavilanes López, Pablo [Tutor] Language: spa. Publication details: Calceta, Ecuador ESPAM MFL 2016 Dissertation note: ESPAM MFL Online access: Click here to access online Availability: Items available for loan: CIBESPAM-MFL (1)Call number: T-AI / 143. Place hold Add to cart (remove)
	3.	No cover image available No cover image available Incidencia de porcentajes de goma guar y zumo de maracuyá (Passiflora edulis) en la calidad fisicoquímica y organoléptica del néctar by Buste Mendoza, Victor Alfonso Zambrano Zambrano, Oscar Rubén [Coautor] Mendoza Ganchozo, Nelson [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 / 160. Place hold Add to cart (remove)
	4.	No cover image available No cover image available Estabilidad y aceptabilidad de un néctar mix a partir de pulpa naranja (citrus sinnensis) y mandarina (citrus reticulata) con goma XANTHAN Y CMC. by Zambrano Mendoza, Byron Antonio Demera Lucas, Francisco Manuel [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 / 16. Place hold Add to cart (remove)