Efecto físico-químico y organoléptico de tres tipos de grasa en bastones fritos de dos variedades de camote
The purpose of the research was to evaluate the physicochemical and organoleptic effect produced by three types of fats in fried sticks of two sweet potato varieties. The factors under study were types of frying fats and variety of sweet potato, A x B factorial arrangement was applied in a Completel...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2023
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/2112 |
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