Elaboración de la salchicha Frankfurt utilizando harina de remolacha (Beta vulgaris var. conditiva) y harina de linaza (Linum usitatissinum L.)
The incorporation of natural ingredients and nutraceuticals in the formulation of traditional meat products is an attractive issue for the food industry. The literature reveals that the incorporation of non-conventional flours improves their nutritional and sensory profile. The aim of this study was...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2025
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| Matèries: | |
| Accés en línia: | http://dspace.unach.edu.ec/handle/51000/16097 |
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