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...

Cijeli opis

Spremljeno u:
Bibliografski detalji
Glavni autor: Casa Molina, Beackman Leonardo (author)
Daljnji autori: Coronel Zambrano, Lady Dayana (author)
Format: bachelorThesis
Izdano: 2022
Teme:
Harinas
Tratamiento
Variedades de quinua
Salchichas
Online pristup:https://repositorio.uteq.edu.ec/handle/43000/6875
Oznake: Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!

Internet

https://repositorio.uteq.edu.ec/handle/43000/6875

Slični predmeti