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...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2025
|
| Subjects: | |
| Online Access: | http://dspace.unach.edu.ec/handle/51000/15315 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag 
