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...

• Autor principal: Chumo Chávez, Nieve Estefanía (author)
• Outros Autores: Rodríguez Gia, José Luis (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2018
• Assuntos: Cáscaras de Frutas; Galletas; Fibra Dietética; Sustitución Parcial
• Acesso em linha: http://repositorio.espam.edu.ec/handle/42000/886