Desarrollo de un yogurt natural de bajo contenido calórico, enriquecido con quinua entera tostada (tunkahuan) y edulcorado con stevia (rebaudiana bertoni) y sucralosa
The present investigation was developed with the objective of analyzing two types of sweeteners in the elaboration of a natural yogurt as an alternative of low caloric content, nutritionally enriched with whole roasted quinoa. For which two study variables were taken as reference, as are the depende...
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| Format: | masterThesis |
| Idioma: | spa |
| Publicat: |
2018
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| Matèries: | |
| Accés en línia: | http://dspace.udla.edu.ec/handle/33000/10367 |
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