1.
Puelles Bulnes ME, Cervantes Miranda JR, Andre Cardenas J, Bartolo Bolimbo JM, Sulca Valderrama MG. Application of the Three-Factor Design in Engineering Education: An Experimental Approach for Healthy Thermal Cooking of Potatoes. LACCEI [Internet]. 2025 July 27 [cited 2026 June 29];1(12). Available from: https://proceedings.laccei.org/index.php/laccei/article/view/4588