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...

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-д хадгалсан:
Номзүйн дэлгэрэнгүй
Үндсэн зохиолч: Casa Molina, Beackman Leonardo (author)
Бусад зохиолчид: Coronel Zambrano, Lady Dayana (author)
Формат: bachelorThesis
Хэвлэсэн: 2022
Нөхцлүүд:
Harinas
Tratamiento
Variedades de quinua
Salchichas
Онлайн хандалт:https://repositorio.uteq.edu.ec/handle/43000/6875
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Тодорхойлолт
Тойм: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

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