Elaboración de tres análogos veganos de queso fresco a partir de arveja (Pisum sativum), haba (Vicia faba) y frejol (Phaseolus vulgaris) enriquecido con chocho (Lupinus mutabilis)
The purpose of this current work is to prepare three vegan products analogous of fresh cheese from peas (Pisum sativum), broad beans (Vicia faba), and beans (Phaseolus vulgaris) enriched witli Andean lupin (Lupinus mutabilis). Through previous tests, it was determined that the appropriate formulatio...
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| 第一著者: | |
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| フォーマット: | masterThesis |
| 言語: | spa |
| 出版事項: |
2022
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/9075 |
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