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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2018
|
| 主題: | |
| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/886 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽