Porcentajes de sacarosa y harina de banano (musa paradisiaca) en la calidad del manjar a base de lactosuero como alternativa de aprovechamiento

The purpose of this research was to evaluate the effect of inclusion of different levels of sucrose and flour quality banana delicacy made from whey. The statistical design used was a bifactorial array 32. DCA nine treatments were developed, combining percentages of sucrose (18%, 20% and 22%) and ba...

• Κύριος συγγραφέας: Rodríguez Moreira, Johnny Fernando (author)
• Άλλοι συγγραφείς: Araujo Anchundia, Klever Javier (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2016
• Θέματα: Sacarosa; Harina de banano; Lactosuero; Calidad; Consistencia; Bromatológico
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/260