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

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...

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Bibliographic Details
Main Author: Moreira Anchundia, Ángela Inés (author)
Other Authors: Saldarriaga Velásquez, María Guadalupe (author)
Format: masterThesis
Language:spa
Published: 2021
Subjects:
Microfibra
Cáscara de banano
Galleta
Calidad
Valor nutricional
Análisis sensorial
Online Access:http://repositorio.espam.edu.ec/handle/42000/1587
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http://repositorio.espam.edu.ec/handle/42000/1587

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