Porcentajes de pulpas deshidratadas de piña y mango como fuente de fibra en la obtención de galletas

The objective of this research was to determine the percentage of dehydrated pineapple and/or mango pulp that improves the fiber content and the organoleptic characteristics in obtaining cookies. Two types of cookies with dehydrated fruit (pineapple and mango) at 5, 10 and 15% and a control (without...

• المؤلف الرئيسي: Bazurto Vera, Génesis Antonella (author)
• مؤلفون آخرون: Mero Chávez, Letty Elizabeth (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2022
• الموضوعات: Deshidratación; Frutas; Análisis fisicoquímicos; Análisis sensorial
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/1753