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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Gorde:
Xehetasun bibliografikoak
Egile nagusia: Mendoza Espinoza, Andrés Alexander (author)
Beste egile batzuk: Rojas Loor, José Ricardo (author)
Formatua: bachelorThesis
Hizkuntza:spa
Argitaratua: 2017
Gaiak:
Sarrera elektronikoa:http://repositorio.espam.edu.ec/handle/42000/631
Etiketak: Etiketa erantsi
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