Evaluación del proceso de elaboración de pan fortificado tipo campesino con borojó (Borojoa Patinoi Cuatrec) y proteína de soya (Glycinemax ) en el cantón Quevedo
The advancement in the technology of food processing is taking other levels such as food fortification either by replacement or refund these, using new components that complement optimal nutritional value for human consumption . In the canton Quevedo have surplus agro raw material such as borojó (Bo...
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| Format: | bachelorThesis |
| Sprache: | spa |
| Veröffentlicht: |
2014
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| Online Zugang: | http://repositorio.uteq.edu.ec/handle/43000/266 |
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