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)...
Bewaard in:
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | |
| Formaat: | bachelorThesis |
| Taal: | spa |
| Gepubliceerd in: |
2014
|
| Onderwerpen: | |
| Online toegang: | http://repositorio.espam.edu.ec/handle/42000/439 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
Voeg label toe