Salchicha “Andino Pavis”

This project was born of the need the decrease the use of modified starches and replaces a percentage of wheat flour with quinoa flour of meat industry. The sausage elaboration “Andean Pavis ", strengthened with and flour of quinoa (Chenopodium quinoa) in concentrations of (25 % 30 %, 40 %), fl...

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Détails bibliographiques
Auteur principal: Moreno Bautista, Magaly Paulina (author)
Autres auteurs: Taipe Laica, Johanna Maribel (author)
Format: bachelorThesis
Langue:spa
Publié: 2017
Sujets:
Accès en ligne:http://repositorio.utc.edu.ec/handle/27000/4198
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