ELABORACIÓN DE UN SUCEDÁNEO DE SALCHICHA TIPO II CON ADICIÓN DE HARINA DE HABA (Vicia faba L)

The demand for alternatives to traditional meat has increased due to environmental and health concerns. This thesis proposes the elaboration of a type II sausage substitute using broad bean (Vicia faba) flour as the main ingredient. The broad bean flour that was selected due to its high protein and...

• المؤلف الرئيسي: Arias Gordon, Yellifer Israel (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2023
• الموضوعات: Harina de haba, sucedáneo, salchicha,proteína
• الوصول للمادة أونلاين: https://repositorio.uteq.edu.ec/handle/43000/7958