Evaluación de diferentes porcentajes de harinas de chía (Salvia hispánica) en la elaboración de mortadela.
The food industry must be in line with new trends food of the clients, and y this way to satisfy their tastes and preferences, offering new nourishing, healthy and innovative products. The cooked meat products provide poor contribution of dietary fiber this product has laxative effects and prebiotic...
Gorde:
| Egile nagusia: | |
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2016
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| Gaiak: | |
| Sarrera elektronikoa: | http://dspace.unach.edu.ec/handle/51000/3042 |
| Etiketak: |
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