Tiempo y temperatura de tostado sobre el grado de alergia alimentaria en la semilla de zapallo (Cucúrbita Máxima D.)

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...

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Bibliographic Details
Main Author: Mendieta Domínguez, Josselin Iveth (author)
Other Authors: Zambrano Tuárez, Sofía Alejandra (author)
Format: bachelorThesis
Language:spa
Published: 2021
Subjects:
Semilla de zapallo
Grado de alergia
Tiempo de tostado
Temperatura de tostado
Hemoaglutinación
Online Access:http://repositorio.espam.edu.ec/handle/42000/1414
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http://repositorio.espam.edu.ec/handle/42000/1414

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