Desarrollo y evaluación de la elaboración de una sopa instantánea a partir del arroz de cebada (Hordeumvulgare) tostada y sin tostar con dos concentraciones de harina (quinua (Chenopudiumquinowilld)y trigo (Triticumaestivum)), y dos saborizantes artificiales (res y pollo) en “cereales la pradera” en el período 2012
The objective of this research was to develop the production of instant soup rice from barley (Hordeum vulgare) roasted and unroasted with two concentrations of flour (quinoa and wheat) and two concentrations of artificial flavors (beef and chicken) in "Cereals La Pradera"located in the pr...
Saved in:
| Hovedforfatter: | |
|---|---|
| Format: | bachelorThesis |
| Sprog: | spa |
| Udgivet: |
2013
|
| Fag: | |
| Online adgang: | http://repositorio.utc.edu.ec/handle/27000/2649 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|
Tilføj Tag