Evaluación de tiempo y temperatura de fritura en la calidad nutricional y sensorial de un snack (hojuelas) con soja (Glycine max)

In order to establish the acceptability and quality of a snack with soybean, three time levels (15, 30 and 45 seconds) and two temperature levels (160, 180 degrees Celsius) were established. Kruskal Wallis indicates that the sensorial attributes (odor, aroma, taste and general quality) are statistic...

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主要作者: Mendoza Espinoza, Andrés Alexander (author)
其他作者: Rojas Loor, José Ricardo (author)
格式: bachelorThesis
語言:spa
出版: 2017
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在線閱讀:http://repositorio.espam.edu.ec/handle/42000/631
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