Evaluación de la harina de quinua (Chenopodium Quinoa) germinada como agente emulgente y texturizante en la elaboración de salchicha tipo 3

Evaluación de la harina de quinua (Chenopodium Quinoa) germinada como agente emulgente y texturizante en la elaboración de salchicha tipo 3

The present research evaluated quinoa flour (Chenopodium Quinoa) germinated as an emulsifying and texturing agent, at different levels for the elaboration of type 3 sausage, considering two types of varieties: yellow (INIAP tunkahuan) and white (INIAP PATA DE VENADO). For the course of this research...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awdur: Casa Molina, Beackman Leonardo (author)
Awduron Eraill: Coronel Zambrano, Lady Dayana (author)
Fformat: bachelorThesis
Cyhoeddwyd: 2022
Pynciau:
Harinas
Tratamiento
Variedades de quinua
Salchichas
Mynediad Ar-lein:https://repositorio.uteq.edu.ec/handle/43000/6875
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
Disgrifiad
Crynodeb:The present research evaluated quinoa flour (Chenopodium Quinoa) germinated as an emulsifying and texturing agent, at different levels for the elaboration of type 3 sausage, considering two types of varieties: yellow (INIAP tunkahuan) and white (INIAP PATA DE VENADO). For the course of this research we proceeded to elaborate the sausage type 3, to determine the physical-chemical, sensory and microbiological

Eitemau Tebyg