Estudio de tres fuentes de proteína vegetal, Lens culinaris (Lenteja), Cicer arietinum (Garbanzo) y Glycine max (Soja) en sustitución parcial de la proteína animal para la elaboración de embutidos de pasta fina (salchicha tipo vienesa)
ABSTRACT The present research work was based on the partial substitution of animal protein using Lens culinaris (lentil), Cicer arietinum (chickpea) and Glycine max (soybean) for the preparation of fine pasta sausages (Viennese type sausage), for which Three sources of vegetable protein were used us...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/3785 |
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