Evaluación de diferentes variedades de oxalis tuberosa (OCA) para la obtención de harina con fines industriales
In this research the properties of flour oca (Oxalis tuberosa) for use for industrial purposes was evaluated and variety with higher nutritional properties between OCA WHITE AND YELLOW, thus the appropriate method was validated maturation was established oca (sun or heat induced) and determined the...
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| Autor principal: | |
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2015
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| Matèries: | |
| Accés en línia: | http://repositorio.uteq.edu.ec/handle/43000/301 |
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