Elaboración de noodles de almidón de zanahoria blanca modificado (Arracacia xanthorrhiza) con bajo contenido de gluten.
Noodles are currently high consumption products, which are commonly made with wheat flour (Triticum durum), since it is one of the three most cultivated and produced grains worldwide, however, the gluten content in its composition can affect the health of consumers and that is why it is a great chal...
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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: |
2023
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/11601 |
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