Elaboración de una galleta a partir de la mezcla de harinas de granos andinos del Ecuador quinua (Chenopodium quinoa) y amaranto (Amaranthus)

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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Bibliographic Details
Main Author: Feijoo Zozoranga, Edwin Lenin (author)
Other Authors: Parreño García, Yadira Teresa (author)
Format: bachelorThesis
Language:spa
Published: 2025
Subjects:
Molino
Tamiz
Mezcla
Micras
Online Access:http://dspace.unach.edu.ec/handle/51000/15315
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http://dspace.unach.edu.ec/handle/51000/15315

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