Caracterización de allullas enriquecidas con harina de amaranto (amaranthus caudatus) y lactosuero.
The projects aim to evaluate the effect of adding amaranth flour and whey on the physical, chemical, sensory, and nutritional properties of allullas. For this, different treatments were prepared from the mentioned products, based on the formulation of a traditional allulla. The experimental design o...
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| Format: | bachelorThesis |
| Langue: | spa |
| Publié: |
2023
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| Accès en ligne: | http://repositorio.utc.edu.ec/handle/27000/10998 |
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