Porcentajes de pulpas deshidratadas de piña y mango como fuente de fibra en la obtención de galletas
The objective of this research was to determine the percentage of dehydrated pineapple and/or mango pulp that improves the fiber content and the organoleptic characteristics in obtaining cookies. Two types of cookies with dehydrated fruit (pineapple and mango) at 5, 10 and 15% and a control (without...
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| Formato: | bachelorThesis |
| Idioma: | spa |
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2022
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/1753 |
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