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

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

Saved in:
Bibliografiske detaljer
Hovedforfatter: Cabrera Mera, Víctor Jhoel (author)
Andre forfattere: Benavides Panchana, Jennifer Ivana (author)
Format: bachelorThesis
Udgivet: 2022
Fag:
Formulación de galletas
Mucílago
Características texturales
Composición proximal
Online adgang:https://repositorio.uteq.edu.ec/handle/43000/6877
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
Beskrivelse
Summary: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

Lignende værker