Porcentajes de harina de bledo (Amaranthus Dubius) en las características fisicoquímicas, nutricionales y sensoriales de un yogur batido
The objective of this research was to determine a suitable percentage that meets the physicochemical, nutritional, toxicological and sensory characteristics of a whipped yogurt, in order to determine an adequate percentage that meets the characteristics Physicochemical, nutritional, toxicological an...
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| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2023
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| Online toegang: | http://repositorio.espam.edu.ec/handle/42000/2124 |
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