Efecto de la Harina de papa oca en diferentes niveles en la capacidad higroscópica en una Galleta Dulce.

The objective of the investigation was to know the effect of the potato meal in different levels in the capacity hygroscopic in biscuits. The statistical design used was a DCA with a single study factor (papa oca flour). Five treatments were developed, combining percentages of potato-oca flour (10%,...

• Päätekijä: Palma Rodríguez, María Teresa (author)
• Muut tekijät: Soledispa Alcívar, Gema Lisbeth (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2018
• Aiheet: Absorción.; Gluten.; Proteasa.; Ablandamiento.; Almidón.; Fragilidad.
• Linkit: http://repositorio.espam.edu.ec/handle/42000/789