Mejoramiento de calidad nutritiva de Salchichas Frankfurt con base en leguminosas nixtamalizadas, Arveja (Pisum sativum I.) y Haba (Vicia faba i.)
The objective of the present research was to improve the nutritional quality of sausages Frankfurt based on legumes pea (Pisum sativum L.) and bean (Vicia faba L.) nixtamalized and without nixtamalizar, applying a statistical design trifactorial was determined that for the nixtamalization of pea the...
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2017
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| Assuntos: | |
| Acesso em linha: | http://dspace.ueb.edu.ec/handle/123456789/1830 |
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