Elaboración de una galleta a partir de la mezcla de harinas de granos andinos del Ecuador quinua (Chenopodium quinoa) y amaranto (Amaranthus)
The study focused on developing a cookie using a flour blend made from Andean grains from Ecuador, such as quinoa and amaranth. The research employed a quantitative approach, conducting a proximate product analysis and selecting the best formulation through a sensory analysis. First, four flour form...
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2025
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| Accesso online: | http://dspace.unach.edu.ec/handle/51000/15315 |
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