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...

• Hovedforfatter: Loor Guerrero, María José (author)
• Andre forfattere: Mendieta Farías, Jonathan Alviery (author)
• Format: bachelorThesis
• Udgivet: 2026
• Fag: Malta Pilsener clara; Concentración de compuestos proteicos; Firmeza; Potencia de mordida; Perfil gustativo; Valor económico
• Online adgang: https://repositorio.espam.edu.ec/handle/42000/2882