Elaboración de fondant blanco con características maleables dirigido a la industria confitera de la ciudad de Ambato, provincia de Tungurahua
In the field of baking and pastry arts, an important issue in the quality of fondant available in the market has been identified, affecting both the functionality and aesthetics of final products. Key issues include cracking, dryness, and limited elasticity, which restrict the creativity and perform...
Wedi'i Gadw mewn:
| Prif Awdur: | |
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| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2025
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| Pynciau: | |
| Mynediad Ar-lein: | https://dspace.uniandes.edu.ec/handle/123456789/19608 |
| Tagiau: |
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