Sustitución parcial de la harina de trigo con diferentes harinas de camote y su efecto en la calidad panadera.
The purpose of this research was to determine the baking quality in the development of a type of bread from the partial substitution of wheat flour by different sweet potato flour (five varieties), employing analysis rheological behaviors identifying premixes and aptitudes of each variety. For the f...
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| Hovedforfatter: | |
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| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2015
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| Fag: | |
| Online adgang: | http://repositorio.espam.edu.ec/handle/42000/443 |
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