Elaboración de fideos fortificados con tres subproductos de soya (Glycine max.) (harina, proteína concentrada y proteina aislada) utilizando dos saborizantes naturales zanahoria (Daucus carota l.), y espinaca (Spinaceae oleracea)
Nowadays food pastas´ industry has a good development, so that looks for new raw materials in the industrialization developing techniques and methods to show new types of pasta for the service to consumer wherefore there was realized the production of noodles strengthened by three products of soybea...
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2013
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| Materias: | |
| Acceso en línea: | http://repositorio.utc.edu.ec/handle/27000/2658 |
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