Sustitución de almidón de maíz, trigo yuca en la elaboración de mortadela.
The constant growth of the population has required producers to produce more diverse and higher quality products, meat products such as mortadella and sausages being one of the accepted ones, since they allocate 10.3% of their budget for the acquisition of these products. Given this, it should be no...
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| Main Author: | |
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://dspace.unach.edu.ec/handle/51000/9613 |
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