Elaboración de pan a base de harina de trigo y harina de maíz con adición de suero lácteo
The current research project has as aim to elaborate bread based on wheat flour and corn flour with the addition from whey in concentrations 100% and 50%, providing improvements in its composition. This research was made at the Cotopaxi Technical University, Agricultural Sciences and Natural Resourc...
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| Päätekijä: | |
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| Muut tekijät: | |
| Aineistotyyppi: | bachelorThesis |
| Kieli: | spa |
| Julkaistu: |
2024
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| Aiheet: | |
| Linkit: | http://repositorio.utc.edu.ec/handle/27000/11765 |
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