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...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2023
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/2064 |
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