Evaluación de las propiedades físico químicas y sensoriales de una crema pastelera, elaborada a base de zapallo (cucurbita máxima), para el relleno de profiteroles
Pumpkin is part of food security in America since ancient times due to its agronomic plasticity, it is rich in carotenoids, starches and its versatility for the food industry has not been taken advantage of. For the above, the objective of this research work was to evaluate the physicochemical and s...
Sábháilte in:
| Príomhchruthaitheoir: | |
|---|---|
| Formáid: | bachelorThesis |
| Teanga: | spa |
| Foilsithe / Cruthaithe: |
2021
|
| Ábhair: | |
| Rochtain ar líne: | https://repositorio.uteq.edu.ec/handle/43000/6453 |
| Clibeanna: |
Cuir clib leis
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
|
Cuir clib leis