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...

• Κύριος συγγραφέας: Casa Molina, Beackman Leonardo (author)
• Άλλοι συγγραφείς: Coronel Zambrano, Lady Dayana (author)
• Μορφή: bachelorThesis
• Έκδοση: 2022
• Θέματα: Harinas; Tratamiento; Variedades de quinua; Salchichas
• Διαθέσιμο Online: https://repositorio.uteq.edu.ec/handle/43000/6875