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...

• מחבר ראשי: Chumo Chávez, Nieve Estefanía (author)
• מחברים אחרים: Rodríguez Gia, José Luis (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2018
• נושאים: Cáscaras de Frutas; Galletas; Fibra Dietética; Sustitución Parcial
• גישה מקוונת: http://repositorio.espam.edu.ec/handle/42000/886