Fortificación de Salchicha de Res tipo coctel utilizando Harina de Amaranto (amaranthus) y Quinua (chenopodium quinoa)
The present project was born with the purpose of increasing the protein levels of the beef sausage cocktail type (quinoa flour and amaranth flour) by replacing the traditional wheat flour. The elaboration of beef sausage cocktail type fortified using Amaranth (Amaranthus) or Quinoa flour (Chenopodiu...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2018
|
| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/5204 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag