Efecto de la incorporación de tres tipos de almidones en las propiedades texturales de una carne vegetal
The effect of the incorporation of three types of starches in the textural and organoleptic properties of a vegetable meat was evaluated, and the protein content was evaluated for the best treatment. Cassava, maize and potato starch were used in two percentages (5 and 10%). Textural properties were...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2017
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| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/636 |
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