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...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | bachelorThesis |
| Published: |
2026
|
| Subjects: | |
| Online Access: | https://repositorio.espam.edu.ec/handle/42000/2882 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag 
