Tiempo y temperatura del tostado de la almendra de melón en la reducción de toxicidad alergénica previo al cubrimiento con chocolate

The objective of this work was to determine the time and temperature of the roasting of the melon almond in the reduction of allergenic toxicity by biological reaction prior to covering with chocolate, the allergenic hemoagglutination test was carried out, by the method of Dr. Daniel Sautchuk, adapt...

• Egile nagusia: Calderón Marcillo, Carmen María (author)
• Beste egile batzuk: Mendoza Guerrero, Angie Selena (author)
• Formatua: bachelorThesis
• Hizkuntza: spa
• Argitaratua: 2022
• Gaiak: Tiempo; Temperatura; Tostado; Almendra de melón; Toxicidad
• Sarrera elektronikoa: http://repositorio.espam.edu.ec/handle/42000/1852