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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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2017
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| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/4198 |
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