Microfibra de cáscara de banano y harina de pulpa de camote (Ipomoea batatas L. lam) en la calidad final de una galleta

The objective of this study was to evaluate the effect of different percentages of banana microfiber and Guayaco Morado sweet potato flour on the nutritional, microbiological and sensory quality of a cookie. To obtain it, different percentages of flours were used (10/90, 20/80, 30/70%), which were o...

• Κύριος συγγραφέας: Moreira Anchundia, Ángela Inés (author)
• Άλλοι συγγραφείς: Saldarriaga Velásquez, María Guadalupe (author)
• Μορφή: masterThesis
• Γλώσσα: spa
• Έκδοση: 2021
• Θέματα: Microfibra; Cáscara de banano; Galleta; Calidad; Valor nutricional; Análisis sensorial
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/1587