Elaboración de galletas a partir de trigo (Triticum spp) complementadas con amaranto (Amaranthus Hypochondriacus) y soya (Glycine max) utilizando tres concentraciones y dos tipos de leudantes (Levadura y royal)
It has long grain consumption constituted one of the most important staple foods at breakfast each family. Amaranth grain is not well known that along with wheat and soybean provides excellent properties for improving their nutritional food, those are ideal to combat anemia and malnutrition because...
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| Andre forfattere: | |
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2013
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| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/2654 |
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