Evaluación del aceite de coco (Cocos nucifera) como sustituto de grasas tradicionales en la formulación de chips de malanga (Colocasia esculenta)

This present study focuses on the evaluation of coconut oil (Coco nucifera) as a substitute for traditional fats in the formulation of taro chips (Colocasia esculenta), analyzing two main types of heat treatments such as frying and baking, controlling their cooking time and temperature to avoid the...

• Հիմնական հեղինակ: Franco Veliz, Yamile Nicolle (author)
• Ձևաչափ: bachelorThesis
• Հրապարակվել է: 2025
• Խորագրեր: Aceite de coco; Malanga; pH; acidez titulable; Análisis sensorial
• Առցանց հասանելիություն: http://dspace.utb.edu.ec/handle/49000/18312