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...

• Κύριος συγγραφέας: Chumo Chávez, Nieve Estefanía (author)
• Άλλοι συγγραφείς: Rodríguez Gia, José Luis (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2018
• Θέματα: Cáscaras de Frutas; Galletas; Fibra Dietética; Sustitución Parcial
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/886