Preparation of a drink based on soy (Glycin max) and morocho blanco (Zea mays) variety morochon, as an alternative for consumption of vegetable protein
The preparation of a drink based on soy (Glycine max) and white morocho (Zea mays variety morochon) arises from the need to generate protein drinks from cereals. The methodology used is based on a completely randomized experimental design, where 6 treatments with 3 replications were obtained, obtain...
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| Beste egile batzuk: | , , |
| Formatua: | article |
| Hizkuntza: | spa |
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2020
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| Sarrera elektronikoa: | https://revistas.uea.edu.ec/index.php/racyt/article/view/127 |
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