Resultados de búsqueda - ((enso OR ende) OR (pcdcppcppdcppenso OR (pcdcppcppcend OR (pcdcppcppcend OR pcdcppcppcppcendo))))

  1. 421

    Metáforas y abstracción del conocimiento en el aprendizaje del cálculo por Santos Acevedo, Gloria Josefina

    Publicado 2014
    “…We found out that in most students, their conceptual network at the end of the course was more similar to the professors than it was before the course. …”
    Enlace del recurso
    Tesis
  2. 422

    El efecto de la hipnoterapia en el dolor e imagen corporal en pacientes con cáncer de mama mastectomizadas. por Moreno Hernández, Diana Carolina

    Publicado 2018
    “…The Brief Pain Questionnaire was used, which includes components of pain intensity and interference with activities, in addition to the Body Image Scale, which groups 3 affective, behavioral and emotional components. At the end of the evaluations, it was recorded that the patients had a significant improvement in pain in the patients of the hypnosis group, the day after the surgery and in the follow-up, performed one week after the surgery, as well as a minor alteration in the body image also in the hypnosis group. …”
    Enlace del recurso
    Tesis
  3. 423

    Metáforas y abstracción del conocimiento en el aprendizaje del cálculo por Santos Acevedo, Gloria Josefina

    Publicado 2014
    “…We found out that in most students, their conceptual network at the end of the course was more similar to the professors than it was before the course. …”
    Enlace del recurso
    Tesis
  4. 424
  5. 425
  6. 426
  7. 427
  8. 428

    PLANTAS NATIVAS USADAS COMO ALIMENTOS, CONDIMENTOS Y BEBIDAS DE LAS COMUNIDADES VEGETACIONALES DESERTICAS O SEMIDESERTICAS EN NUEVO LEON, MEXICO. por Alanis Flores, Glafiro J.

    Publicado 2001
    “…The species of the native florahave been used like shed, construction, fibers, traditional medicine, ceremonial, soapsubstitutes, end the importance that they have had like source of foods, condimentosand drinks. …”
    Enlace del recurso
    Artículo
  9. 429
  10. 430
  11. 431
  12. 432
  13. 433
  14. 434
  15. 435
  16. 436

    Desarrollo de un proceso estandarizado de fermentación láctica de frijol (Phaseolus vulgaris) var. pinto americano para producción de un ingrediente tecnofuncional. por Cárdenas Cárdenas, María del Carmen

    Publicado 2018
    “…LAB levels (5.67 x105 - 9.14 x 104 UFC/g in whole bean; 2.05 x 106 - 2.03 x 107 UFC/g in ground bean) and pH (4.20 at the end, in whole bean; 4.52 at the end, in ground bean) were monitored every 24 h. …”
    Enlace del recurso
    Tesis
  17. 437

    Desarrollo de un proceso estandarizado de fermentación láctica de frijol (Phaseolus vulgaris) var. pinto americano para producción de un ingrediente tecnofuncional. por Cárdenas Cárdenas, María del Carmen

    Publicado 2018
    “…LAB levels (5.67 x105 - 9.14 x 104 UFC/g in whole bean; 2.05 x 106 - 2.03 x 107 UFC/g in ground bean) and pH (4.20 at the end, in whole bean; 4.52 at the end, in ground bean) were monitored every 24 h. …”
    Enlace del recurso
    Tesis
  18. 438
  19. 439
  20. 440

Herramientas de búsqueda: