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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2021
|
| 主題: | |
| 在線閱讀: | http://repositorio.espam.edu.ec/handle/42000/1414 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽 成為第一個發表評論!