Análisis proximal del agregado de soya en polvo (glycine max) a carne molida para la elaboración de hamburguesas
The present research was to produce hamburger meat with partial replacement of soybean flour (glycine max). Firstly, It established, with three different treatments being 5%, 10% and 15% soy flour for the production of hamburgers. A physical chemical analysis carried out on the different treatments...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2020
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| Matèries: | |
| Accés en línia: | http://dspace.unach.edu.ec/handle/51000/7249 |
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