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ELABORACION DE POSTRES A BASE DE HARINA DE GARBANZO Y HARINA DE QUINOA LIBRES DE GLUTEN PARA PERSONAS CELIACAS, 2025

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Proyecto de Titulacion - Edwin Echeverria_compressed.pdf (1.54 MB)

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2025-11-25

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https://dspace.ists.edu.ec/handle/123456789/1092

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Gastronomía

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