Efecto de temperaturas y tiempos de escaldado sobre la textura del embutido vegetal funcional de frijoles rojos (phaseolus vulgaris l.)
The objective of the research was to evaluate the effect of the temperatures and scalding times on the texture of the functional vegetable sausage of red beans. The treatments consisted of three scalding temperatures (60, 70 and 80 ° C) for 10 and 20 minutes. The trial was conducted with a DCA and t...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | masterThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2019
|
| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.espam.edu.ec/handle/42000/1054 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
Etiketa erantsi