Sustitución parcial de harina de trigo (Triticum aestivum L) por harina de zapallo (Cucúrbita máxima) y su incidencia en las características biológicas, microbiológicas y sensoriales en la elaboración de extruidos de origen alimentario, en el Complejo Agroindustrial de la Universidad Estatal de Bolívar
The use of compound flours has been fundamental in the elaboration of products with greater nutritional properties. The raw materials used as a supplement are normally of animal and vegetable origin that are capable of providing nutrients. The pumpkin (Cucurbita Máxima D) has its nutritional contrib...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2022
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| Online Access: | https://dspace.ueb.edu.ec/handle/123456789/4452 |
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