OBTENCIÓN DE PRE-FERMENTO NATURAL “MASA MADRE” PARA LA ELABORACIÓN DE PAN TIPO HOGAZA A PARTIR DE HARINA DE TRIGO E INTEGRAL
This research study aims to promote the appreciation and adoption of natural Sourdough pre-ferments in a society that predominantly leans towards the traditional breadmaking that we are all familiar with. The focus of the research lies in comparing different time periods (1 week, 1 month, and 3 mont...
Sparad:
| Huvudupphovsman: | |
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| Materialtyp: | bachelorThesis |
| Språk: | spa |
| Publicerad: |
2023
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| Ämnen: | |
| Länkar: | https://repositorio.uteq.edu.ec/handle/43000/8020 |
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