"Evaluación de la calidad bromatológica y sensorial de galletas con sustitución parcial de harina trigo (Triticum spp) por amaranto (Amaranthis spp)".
The purpose of this research was to evaluate the sensory, bromatological and microbiological quality of cookies with partial replacement of wheat flour (Triticum spp) with amaranth (Amaranthus spp). A Completely Random AxB Design was applied to the three best treatments that resulted from the sensor...
Gorde:
| Egile nagusia: | |
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| Formatua: | bachelorThesis |
| Hizkuntza: | spa |
| Argitaratua: |
2020
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| Gaiak: | |
| Sarrera elektronikoa: | http://repositorio.uteq.edu.ec/handle/43000/5243 |
| Etiketak: |
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