Desarrollo de una pasta nutricional libre de gluten con base de maíz (Zea mays) enriquecido con quinua (Chenopodium) y haba (Vicia faba)
The prevalence and lack of diagnosis of celiac disease in Ecuador are being investigated. It is proposed to develop a gluten-free pasta using corn, quinoa, and fava beans. Objectives include characterizing ingredients, determining the optimal mixture, evaluating acceptance, conducting physicochemica...
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| Format: | bachelorThesis |
| Published: |
2024
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| Online Access: | https://dspace.ueb.edu.ec/handle/123456789/7376 |
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