EVALUACIÓN FISICOQUÍMICA Y SENSORIAL DE GALLETAS SIN GLUTEN CON HARINA DE ARROZ (Oriza sativa) Y HARINA DE SEMILLAS DE JACKFRUIT (Artocarpus heterophyllus)
The increasing prevalence of celiac disease has heightened the demand for safe and nutritious gluten-free products. However, gluten-free cookies often suffer from deficiencies in texture and flavor due to the absence of gluten, impacting their acceptability.
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| Autor principal: | |
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2025
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| Assuntos: | |
| Acesso em linha: | https://repositorio.uteq.edu.ec/handle/43000/8965 |
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