Evaluación del efecto de la incorporación de Quinoa (Chenopodium quinoa) y soja (Glycine Max) en harina, sobre las características fisicoquímicas, organolépticas y microbiológicas en la elaboración de la salchicha de pollo
The aim of the present research work, the total and partial substitution of two types of flours was evaluated HQ: quinoa (Chenopodium quinoa) and HS: soja (Glycine max), in different concentrations for the production of fine-grained sausages (chicken sausage), considering two types of wrapping and t...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | bachelorThesis |
| Lingua: | spa |
| Pubblicazione: |
2021
|
| Soggetti: | |
| Accesso online: | https://repositorio.uteq.edu.ec/handle/43000/6480 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
Aggiungi Tag Lascia un commento!