Evaluación de la harina de quinua (chenopodium quinoa willd) germinada como agente emulgente y texturizante en la elaboración de chorizo ahumado
In this research project, two types of white and yellow germinated Quinoa flour (Chenopodium quinoa Willd) were evaluated in different proportions used in the preparation of smoked sausages; In the development of the research, the product was elaborated with various concentration percentages, making...
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| フォーマット: | bachelorThesis |
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2022
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| オンライン･アクセス: | https://repositorio.uteq.edu.ec/handle/43000/6880 |
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タグ追加 | 要約: | In this research project, two types of white and yellow germinated Quinoa flour (Chenopodium quinoa Willd) were evaluated in different proportions used in the preparation of smoked sausages; In the development of the research, the product was elaborated with various concentration percentages, making three different formulations, also using a control treatment corresponding to the use of wheat flour, in this way making comparisons and determining physicochemical, microbiological and sensory characteristics. |
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