Formulación de una galleta a partir de harina de tarwi (Lupinus mutabilis Sweet) y trigo (Triticum L.) rellena con mucílago de cacao

Considering that the development of a formulation is very important for the survival of a product in the market, this work aims to formulate a biscuit from tarwi flour (Lupinus mutabilis Sweet) and wheat (Triticum L.) filled with cocoa mucilage

• Автор: Cabrera Mera, Víctor Jhoel (author)
• Інші автори: Benavides Panchana, Jennifer Ivana (author)
• Формат: bachelorThesis
• Опубліковано: 2022
• Предмети: Formulación de galletas; Mucílago; Características texturales; Composición proximal
• Онлайн доступ: https://repositorio.uteq.edu.ec/handle/43000/6877