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

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...

Full description

Saved in:
Bibliographic Details
Main Author: Rodríguez Moreira, Johnny Fernando (author)
Other Authors: Araujo Anchundia, Klever Javier (author)
Format: bachelorThesis
Language:spa
Published: 2016
Subjects:
Sacarosa
Harina de banano
Lactosuero
Calidad
Consistencia
Bromatológico
Online Access:http://repositorio.espam.edu.ec/handle/42000/260
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://repositorio.espam.edu.ec/handle/42000/260

Similar Items