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81
“... temperatura en las tasas de secado y en el color del producto final. A través del análisis proximal de la...”
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82
by González Cantarero, Dominga Dalila, Meza Pérez, Erika Guadalupe, Aguirre Herrera, Greyling Sarahí
Published 2016
“.... Based on these results, a technical organizational regulation was drawn up, which sets out a series...”Published 2016
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83
“... the Swamee - Jain equation as a reference value in a fixed point iterative numerical analysis process...”
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84
“... inconvenientes se descartó, por lo tanto se recurrió a dos prototipos de maquinaria como son el Molde de madera y...”
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85
by Hernández García, Ethel Indira, Blandón Rivera, Wendell Adrián, Escorcia Rivera, Rosmery, Blandón Navarro, Sandra Lorena
Published 2017
“... by the soaking period, so that soaking of the grains for a period of 6 hours reduces the cooking time by 42...”Published 2017
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86
by Vargas Avilés, Julio Rito, Dicovskiy Riobóo, Luis María, Blandón Navarro, Sandra Lorena
Published 2009
“... hicieron 268 encuestas y muestras de catación a pequeños y medianos productores de café de las Segovias...”Published 2009
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87
by Dicovskiy Riobóo, Luis María, Toruño, Gustavo, Zamora, Celia, Rodríguez, Víctor, Romero, Marlon
Published 2012
“... a la mayoría de los cooperados y se visitó sus beneficios, además se hicieron entrevistas y...”Published 2012
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88
“... productivo existente en cada localidad; incluyendo la fuerza laboral disponible en las ciudades y pueblos...”
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89
by do Carmo Almeida , Julie Fernanda, Monteiro de Souza, Talita, Alarcón Castillo, Teresa, Brasil Santos , Paulo Roberto, Mota Atayde , Hérlon
Published 2022
“...%) and one control (using corn starch as a thickener). The fried formulations were tasted by 60 untrained...”Published 2022
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90
by Hleap Zapata, José Igor
Published 2009
“... de los alimentos debido a la poca tecnificación y conocimiento al respecto, conllevan a la necesidad...”Published 2009
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91
“... natural y su fase molida presentan un índice de tamaño de partículas superior al rango de 2.1 a 3.1 según...”
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92
by Blandon, S
Published 2009
“... cada uno, considerando 10 días para la adaptación a las dietas experimentales y 5 días para la...”Published 2009
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93
by Sánchez Miranda, María Delfina, Moreno Mayorga, Luis Francisco, Páramo Aguilera, Leandro Alberto
Published 2021
“...Trichoderma sp. is a genus of fungus that is being used widely as a sustainable alternative...”Published 2021
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94
“... variety and evaluate its potential use as a partial substitute for wheat flour in the production of cakes...”
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95
by Díaz Corrales, Alba Veranay, Rodríguez Valle, Naxon Atahualpa, Salinas López, Freidy Martín
Published 2014
“...In the research “Development and validation of pulp ensiled coffee lacto ferments as a dietary...”Published 2014
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99
“...Milk serum or whey is a liquid by-product obtained from the coagulation of milk during cheese...”
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100
by Vílchez Pérez, Henry Javier, Pinell Centeno, Walter Isaac, López Valdivia, Francisco Antonio
Published 2015
“... variations at the entrance and exit of the STAR, measurements were made for three consecutive days with a...”Published 2015
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