Aprovechamiento de almidón residual del procesamiento de snacks de papa (Solanum Tuberosum) variedad Diacol Capira
The present work aimed to stabilize the residual starch from the processing of potato snacks for its possible use in food products, through an initial physical, chemical and microbiological characterization, followed by the development of the corresponding method (both at laboratory level), and a ba...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2017
|
| Materias: | |
| Acceso en línea: | http://dspace.udla.edu.ec/handle/33000/7462 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Agregar Etiqueta