RESPONSE SURFACE METHODOLOGY TO OPTIMIZE GLUTEN–FREE BREAD WITH FAT, EGG AND MILK by Milde, Laura B., Valle Urbina, Carolina, Rybak, Alexis M., Oliveira, Carlos H., González, Karina G.

“…Considering the textural properties of the principal raw material used, it was concluded that an optimal combination would be to use intermediate levels of egg and milk and higher levels of fat, prioritizing the decrease in elasticity over firmness.…”
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Caracterización de la producción artesanal en la región de las misiones con la impronta guaraní- jesuítica by Nadal, Patricio Hector, Iturralde, María Blanca Mónica, Trümpler, Mara, Piva, Liliana Nayr, Gastaldo, Félix Javier

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Procedure for the evaluation of business opportunities in the sugar industry by Rabassa Olazábal , Glenia, González Suárez , Erenio, Pérez Sanchez , Amaury, Miño Valdés , Juan Esteban, Pérez Martínez , Amaury

“…A Heuristic Diagram which took into account technical, economic, social, environmental and risk factors, using tools Management Analysis Development to identify the main options of industrial production processes with high efficiency, material balances designed and energy Complex goal Process Analysis, which allows you to view the best business option. …”
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Del libro didáctico a la secuencia de formación: propuestas de intervención pedagógica. 16H/342 by Daviña, Liliana Silvia, Alarcón, Raquel, Amable, María Inés, Carrattini, María Adhelma, Catelli, Norma Beatriz, Correa, Germán Esteban, Pastori, Cristina Silvia, Duthil, Lorena Vanesa, Bonkievich, Cristina

“…Este proyecto se desprende de El LD como material para la enseñanza de PLE -Perspectivas políticas: industria editorial y trabajo simbólico culminado en 2011. …”
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La estadística en el tercer ciclo de Educación General Básica en la provincia de Misiones : un análisis del currículum como proceso. 16H244 by Zoppi, Ana María

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