Contenido de amilosa, proteínas y grado de blancura en arroces comercializados comparados con dos líneas avanzadas

The present research work “Amylose content, protein and degree of whiteness in marketed rice and compared with two advanced lines”. It has a high level of importance since it informs the consumer or producer of the quality of the grain. The objective of this research is to determine the content of a...

• المؤلف الرئيسي: Candelario Lara, Dalerman Alexander (author)
• التنسيق: bachelorThesis
• منشور في: 2024
• الموضوعات: Arroz; Amilosa; Proteínas; Blancura
• الوصول للمادة أونلاين: http://dspace.utb.edu.ec/handle/49000/17020