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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| 格式: | bachelorThesis |
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2022
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| 在线阅读: | https://repositorio.uteq.edu.ec/handle/43000/6875 |
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添加标签 | 总结: | 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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