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...
Salvato in:
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2015
|
| Soggetti: | |
| Accesso online: | http://repositorio.espam.edu.ec/handle/42000/440 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Aggiungi Tag Lascia un commento!