Influencia de variedades de plátano deshidratado a diferentes humedades y velocidad de extrusión en la calidad de un tipo de snack.
The objective of this research was to study physical and sensory characteristics of snacks made from banana-extruded of the variety Barraganete and snacks of the variety dominico. A Radom Blocks Desing was applied with two factors (DBCA), Factor (13%, 15% and 17% of moisture), Factor B (200rpm and 2...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2015
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| Acesso em linha: | http://repositorio.espam.edu.ec/handle/42000/440 |
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