Evaluación de las propiedades nutricionales de la Harina del Mucílago de Cacao con la adición de la placenta y su utilización en panadería

The research, "Evaluation of the nutritional properties of cocoa mucilage flour with the addition of placenta and its use in bakery", was developed at the State University of Bolivar, Faculty of Agricultural Sciences, Natural Resources and Environment, Career of Agroindustrial Engineering,...

• Yazar: Carvajal Guzmán, Janneth Cleotilde (author)
• Diğer Yazarlar: Vega García, Wilman Rolando (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2017
• Konular: MUCÍLAGO; FERMENTACIÓN; POSCOSECHA; PLACENTA
• Online Erişim: http://dspace.ueb.edu.ec/handle/123456789/2004