Efecto de porcentajes de aceite de girasol y variedades de maní para obtención de una crema en la Microempresa MANATOS

The purpose of the work was to determine the physicochemical, microbiological and organoleptic effects produced by the percentages of sunflower oil and peanut varieties in obtaining a cream in the Manatos microenterprise. A completely randomized design was used in a bifactorial arrangement A * B + 1...

• Yazar: Zambrano Cedeño, Angela Cecibel (author)
• Diğer Yazarlar: Hidalgo Cedeño, Vanessa Estefanía (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2023
• Konular: Mantequilla de maní; Maní Charapotó; Maní Caramelo; Aceite girasol; Caracterización fisicoquímica
• Online Erişim: http://repositorio.espam.edu.ec/handle/42000/2123