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...
Wedi'i Gadw mewn:
| Prif Awdur: | |
|---|---|
| Awduron Eraill: | |
| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2023
|
| Pynciau: | |
| Mynediad Ar-lein: | http://repositorio.espam.edu.ec/handle/42000/2064 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
Ychwanegu Tag