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UNIVERSIDAD LAICA "ELOY ALFARO" DE MANABI
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INGENIERÍA EN ALIMENTOS
INGENIERÍA EN ALIMENTOS
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Issue Date
Title
Author(s)
2016
EFECTOS DE ADICIÓN DE HARINA DE ARROZ EN LA ELABORACIÓN DE MORTADELA DE CARNE DE CERDO.
BRAVO VELEZ, CARLOS GEOVANNY
;
MENDOZA ZAMBRANO, RICARDO ALBERTO
2016
CALIDAD NUTRICIONAL DE LOS HELADOS TIPO SORBETE SABOR A DURAZNO.
BRITO CARRANZA, ÁNGELA MARÍA
;
TRIVIÑO VALENCIA, VICTORIA ESTEFANÍA
2016
EFECTO DE LA GELIFICACIÓN DE LA PECTINA OBTENIDA DE LA TORONJA.
ROJAS ZAMBRANO, DELCITO ANTONIO
2011
PROCESO DE HUEVOS SABORIZADOS (A BASE DEL TÉ DE HIERBA BUENA) POR OSMOSIS Y SU COMERCIALIZACIÓN EN EL CANTÓN JIPIJAPA.
ÁLVAREZ CAÑARTE, ERIKA TATIANA
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Author
1
BRAVO VELEZ, CARLOS GEOVANNY
1
BRITO CARRANZA, ÁNGELA MARÍA
1
MENDOZA ZAMBRANO, RICARDO ALBERTO
1
ROJAS ZAMBRANO, DELCITO ANTONIO
1
TRIVIÑO VALENCIA, VICTORIA ESTEFANÍA
1
ÁLVAREZ CAÑARTE, ERIKA TATIANA
Subject
2
PROCESAMIENTO
1
CALIDAD
1
OSMOSIS
Date issued
3
2016
1
2011
