Efectos de temperatura y tiempo de deshidratación, en características físicas y sensoriales de cebolla perla (Allium cepa L) en polvo
The goal of this research was to determine the effects of freezing temperature and dehydration time in the process of dehydrate-freezing, in the physical and sensory characteristics of pearl onion(Allium cepa L) powder. The experimental design applied was a factorial arrangement AxB with three repli...
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| 格式: | bachelorThesis |
| 语言: | spa |
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2016
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| 在线阅读: | http://repositorio.espam.edu.ec/handle/42000/266 |
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