Evaluación de tiempo y temperatura de fritura en la calidad nutricional y sensorial de un snack (hojuelas) con soja (Glycine max)
In order to establish the acceptability and quality of a snack with soybean, three time levels (15, 30 and 45 seconds) and two temperature levels (160, 180 degrees Celsius) were established. Kruskal Wallis indicates that the sensorial attributes (odor, aroma, taste and general quality) are statistic...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2017
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| Online Access: | http://repositorio.espam.edu.ec/handle/42000/631 |
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