Caracterización bromatológica y microbiologica de la harina con base en cáscaras de cacao (Theobroma cacao L.), para la elaboraciónd e galletas.
The objective of the present investigation was to characterize the flour based of cocoa shell (Theobroma cacao L.) at the bromatological and microbiological level for the production of cookies of oats. A completely randomized design was applied, with four treatments and five replicates. For the dete...
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| Autore principale: | |
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| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2017
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| Soggetti: | |
| Accesso online: | http://repositorio.uteq.edu.ec/handle/43000/2264 |
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