Evaluación de los efectos del aceite de sacha INCHI (Plukenetia volubilis), harina de haba (Vicia faba) y proteína de soja (Glycine max) en la obtencion de galletas fortificadas, con fines alimentarios
The objective of this study was to evaluate the effect of concentrations of wheat flour and bean flour, oil different concentrations Sacha inchi and adding butter and soy protein in the fortified obtain a cookie for human consumption. To this 12 treatments and two replicates for a total of 24 experi...
Wedi'i Gadw mewn:
| Prif Awdur: | |
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| Fformat: | bachelorThesis |
| Iaith: | spa |
| Cyhoeddwyd: |
2015
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| Pynciau: | |
| Mynediad Ar-lein: | http://repositorio.uteq.edu.ec/handle/43000/310 |
| Tagiau: |
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