Efecto de concentraciones de harina de bagazo de malta en las características bromatológicas y sensoriales de una galleta dulce

Efecto de concentraciones de harina de bagazo de malta en las características bromatológicas y sensoriales de una galleta dulce

The objective of this research was to evaluate the nutritional and sensory effects of malt bagasse flour concentrations in a sweet biscuit. A Completely Randomized Design (CRD) was applied. The five treatments under study consisted of a percentage of Pilsen-type malt bagasse flour (25%, 20%, 15%, 10...

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Bibliographic Details
Main Author: Loor Guerrero, María José (author)
Other Authors: Mendieta Farías, Jonathan Alviery (author)
Format: bachelorThesis
Published: 2026
Subjects:
Malta Pilsener clara
Concentración de compuestos proteicos
Firmeza
Potencia de mordida
Perfil gustativo
Valor económico
Online Access:https://repositorio.espam.edu.ec/handle/42000/2882
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https://repositorio.espam.edu.ec/handle/42000/2882

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