Cáscaras de piña y mango deshidratadas como fuente de fibra dietética en producción de galletas.
This research presents an alternative processing and industrialization of pineapple and mango peels, to establish its dosage as a source of dietary fiber in the production of cookies, we evaluated the qualitative characteristics of the shells with the following results: HCW (holding capacity water)...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2014
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/439 |
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