Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.)
The proposed research was carried out in the Bromatology laboratory of the ESPAM “MFL”, located at the “El Limón” site, Bolívar canton, province of Manabí. Its purpose is to determine the suitable time and temperature to minimize the food allergenic potential of the pumpkin seed. For its effect, all...
Shranjeno v:
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2021
|
| Teme: | |
| Online dostop: | http://repositorio.espam.edu.ec/handle/42000/1414 |
| Oznake: |
Označite
Brez oznak, prvi označite!
|
Označite Komentirajte kot prvi!