Relación masa-aceite y tiempo de fritura en la concentración final de un chifle de diversos tipos de camote (Ipomoea Batatas)
The main objective of the present investigation was to determine the influence of sweetpotato varieties, mass-oil ratio and frying time on the final concentration of chifle. A completely randomized block design (DBCA) was applied, with blocks 1 and 2 corresponding to purple and orange sweetpotato va...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2017
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/633 |
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