Caracterización de la harina de Quinua (chenopodium quinoa) y Amaranto (amaranthus) para la elaboración de pasta

The pastas are considered as products of first necessity, it is for this reason that the present research work was carried out with the purpose of providing a nutritional contribution, using Quinoa and Amaranth flour respectively to form pastas (noodles), it should be emphasized that the Quinoa (Che...

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Detalhes bibliográficos
Autor principal: Caisaguano Salao, Bertha Fabiola (author)
Formato: bachelorThesis
Idioma:spa
Publicado em: 2019
Assuntos:
Acesso em linha:http://dspace.unach.edu.ec/handle/51000/6003
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