Caracterización físico-química del flavedo deshidratado de naranja (Citrus x sinensis) y su uso como insumo en la elaboración de cupcakes
The objective of this research work was the characterization of dehydrated orange flavedo (Citrus x sinensis) and its use as an input in the preparation of cupcakes, in order to give added value to the flavedo that is discarded due to ignorance of its beneficial properties, in Special insoluble diet...
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| Formato: | bachelorThesis |
| Lenguaje: | spa |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | http://repositorio.uteq.edu.ec/handle/43000/3797 |
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