Relación de porcentajes de harina de cáscara de cacao CCN-51 y trigo sobre características fisicoquímicas y sensoriales de una galleta integral

The objective of this research work was to establish the optimum percentage of cocoa shell flour ccn-51 (Theobroma cacao L) and wheat (Triticum aestivum) as a source of digestible fiber in the physical-chemical and sensory characteristics of a whole-grain cookie. In this research two factors are stu...

• Autor principal: Andrade Bermúdez, Dayana Estefanía (author)
• Outros Autores: Delgado Delgado, Jorge Leonardo (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2023
• Assuntos: Cacao CCN-51; Harina de cáscara de cacao; Físicoquímicos; Galleta integral; Fibra
• Acesso em linha: http://repositorio.espam.edu.ec/handle/42000/2064