Efecto de la impregnación de cúrcuma (cúrcuma longa) y jengibre (zingiber officinale) sobre el color de un snack de plátano verde (musa paradisiaca)
The Ecuadorian food industry has grown remarkably with the appearance of the snack, it has become the most widely consumed products, today you can find various types, but chifles, which are products made from green plantains, stand out. For this reason, it is necessary to study the effect of turmeri...
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| Format: | bachelorThesis |
| Published: |
2022
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| Online Access: | https://repositorio.uteq.edu.ec/handle/43000/6883 |
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