Influencia de la sustitución parcial de harinas de cáscara de frutas en perfil de textura y calidad nutricional de una galleta
The purpose of this research was to study the effect of the partial substitution of wheat flour for fruit rinds, in different percentages of 5%, 10% and 15% in the elaboration of a cookie that complies with the requirements established in the NTE INEN standard. 2085 (2005) and the Mexican standard N...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2018
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/886 |
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