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...
Furkejuvvon:
| Váldodahkki: | |
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| Eará dahkkit: | |
| Materiálatiipa: | bachelorThesis |
| Almmustuhtton: |
2026
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| Fáttát: | |
| Liŋkkat: | https://repositorio.espam.edu.ec/handle/42000/2882 |
| Fáddágilkorat: |
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