Sustitución parcial de harina de trigo (Triticum aestivum L) por harina de frejol (Phaseolus vulgaris L) y su incidencia en las características físico-químicas microbiológicas y sensoriales en la elaboración de extruídos tipo snack
Extrusion processes cause changes in the physicochemical parameters and the quality of cereal-based products, in addition, snacks are known as snacks that do not contribute nutritionally, and are characterized by high salt and fat content. In this sense, the main objective of this research is to per...
-д хадгалсан:
| Үндсэн зохиолч: | |
|---|---|
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2023
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| Нөхцлүүд: | |
| Онлайн хандалт: | https://dspace.ueb.edu.ec/handle/123456789/5578 |
| Шошгууд: |
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